Old Hat

     One of my favorite patrons came in the other night and as per usual requested something a little more unusual. His wife wanted something similar to a Manhattan but slightly different. She explained that she also loved Old Fashioned but wanted something adventurous for the evening. Why not find a nice middle ground, I thought. I had some walnut-pecan syrup I've been playing around with and figured this would also work nicely. A good stir,strain, and a quick taste... The drink presented itself with an upfront sweetness, blending into a more familiar Manhattan feel, and finishing with a nice nuttiness. All in all a great drink especially for the season.

Old Hat
2 oz. Rittenhouse 100 Bonded Rye
1/2 walnut-pecan syrup (great on pancakes)
1/2 oz. Sweet Vermouth (Cocchi di Torino)
2 dashes Angostura bitters
-stir and strain over Tevelo ice cube
-orange twist garnish

The Tipperary

     The Tipperary is a great rendition of the classic Manhattan, in which Green Chartreuse is substituted in place of the bitters. But the great debate becomes, as per usual, upon the ratios. I personally prefer a cocktail of (in oz.) 2:3/4:1/2... being Irish whiskey to sweet vermouth and Chartreuse. As most of my bar patrons prefer a 2:1 whiskey to sweet vermouth mix with a Chartreuse washed glass.

     All in all the Tipperary is a great variation of the classic Manhattan and variety is the spice of life, so why not try it several ways.     -The picture shown is of the cocktail with differing sweet vermouths. I am not a fan of the more bitter Punt e Mes vermouth and am very outspoken of the fact, but oddly it works amazingly well in this drink. A more recent discovery in the vermouth world has led us to Cocchi Vermouth di Torino, a great sweet vermouth with an amazing balance of bitter and sweet. I now use this more and more especially when I crave a well rounded drink, although with Chartreuse at my proportions I may think otherwise. Anyway you take it don't forget the lemon twist.

Tipperary
2 oz. Irish Whiskey (Power's)
3/4 oz. Sweet Vermouth (Punt e Mes)
1/2 oz. Green Chartreuse
- stir and strain
     lemon twist garnish

Fat Like Buddha

Loving rum as I so generally do, We came upon a bottle of Flor de Cana Centenario Gold 12 year rum at the I.O. My boss could see the salivation and eagerness in my eyes. Without even a pause the first drink that came to mind was the Fat Like Buddha  cocktail from the Flor de Cana website. After a tasting of the rum by itself I decided a 12 year old rum in this cocktail could possibly be ruined and chose instead a blend of two rums that I enjoy.

Fat Like Buddha
1 oz. Old Monk rum

1 oz. Ron Zacapa Centenario

3/4 oz. Sweet Vermouth (Carpano Antica)

1/4 oz. Benedictine

1/4 oz. Cointreau

-stir and strain

orange twist garnish

     The Fat Like Buddha cocktail was very reminiscent of a Embury's style Palmetto, which I thoroughly enjoy. A might bit sweeter and with a definitive herbal tone coming from the Benedictine, a suitable occasional substitute for my Palmetto has been found. Long live Flor de Cana, you never disappoint. 

Ritualistic Behavior

     Following an old drinking ritual of Venezuela that I have been following for years I decided to incorporate  the idea into a cocktail. "El Ritual" consists of a shot of Venezuelan rum with a lime wedge coated one side with raw/brown sugar and the opposite side coated with coffee grounds. Having many of these throughout the years and loving them I decided to make a cocktail out of it all. What's better than a coffee accented daiquiri? Thus I give you:

Ritualistic Behavior
2 oz. dark/aged rum (i used English Harbour; but I suggest Zaya also)
1 oz. homemade coffee cordial
1 oz. fresh lime juice
shake and strain

Cathedral Cocktail

     Driving by the many downtown churches that laden the streets of Omaha I felt a personal challenge to concoct a mixture I'd deem Cathedral in the honor of the Catholic lifestyle. After purchasing a bottle of cola flavored vodka recently and a bottle of port I took a chance and found the mix quite pleasing. What's better than a fortified wine with some humph to bring it up to today's standards.

Cathedral Cocktail
1 1/2 oz. 360 Cola Vodka
1 1/2 oz. Noval Black Port
1-2 dashes Angostura Bitters

Muddy Waters

     After a session of making some candied nuts I was left with a nice pot of infused syrup, with only endless possibilities to quench my interest. I was reminded of the Greenwall Cocktail that I had earlier concocted but remembering how I didn't exactly love the drink I decided for a mix most similar related to the Old Fashioned.

Muddy Waters
2 oz. rye (I used Templeton but I suggest Rittenhouse Bonded)
1/4 oz. nut syrup ( a mix of walnuts and pecans)
2 dashes Fee's Black Walnut Bitters
- stir many times and strain over a large cube



The drink presented itself largely with rye on the front as expected. Blending into a slight bitterness and rounding out into a nutty aftertone. Oddly enough though the final notes were of caramelized banana. All in all a very good rendition on a classic with a festive twist.

Porteno Cocktail

     As I have just received a copy of Drink and Tell  in the mail, the published book chronicling the years and drinks of the Boston area, as well as innovative plays on the classics. I came upon The Porteno. As I am a huge fan of Fernet-Branca and Falernum respectively, of course this cocktail drew me in. 

     I whipped one up upon a challenge by a guest at the I.O. and without a doubt hand down she loved it. Now I'm even more intrigued, I must make this drink. Gathering the necessary ingredients I'm off to the kitchen. A couple quick measurements and a squeeze, a good hard shake and a strain, and we have the Porteno. 

Porteno

3/4 oz. Bourbon ( Elijah Craig 12)

1/2 oz. Fernet - Branca

1/2 oz. Cherry Heering

1/2 oz. lime juice

1/2 oz. Velvet Falernum

- shake and strain

A delicious cocktail complex on the sip highlighting all aspects of the ingredients and finishing with a lime tartness. 

Atlas Cocktail

     The drink of the night led us out of the forever loved Savoy and onto another media. Cocktaildb.com has a great database of vintage cocktails with pictures of vintage ingredients when available. Not to far in to the A's we stumble upon the Atlas Cocktail. It appears to be a delicious mix of calvados, Demerara rum with a little Cointreau and a dash of bitters.
     Unfortunately Nebraska does not yet have Demerara rum, that I am aware of, and outside of ordering a bottle a waiting a week I decided to substitute. As no other rum really compares to Demerara style I chose a favorite that is greatly mixable and go from there. And we have our rendition of the ever classic Atlas Cocktail.

   

Atlas Cocktail
1 oz. Calvados (Daron Fine)
1 oz. Demerara rum (subbed Angostura 7)
1/2 oz. Cointreau
1 dash Angostura bitters
-stir and strain into coupe

Fernet-Branca Cocktail

     Fernet-Branca, the elusive bartender's go-to. An Italian amaro with such complexity to deliver herbal, menthol, and bitter notes. Hard to explain unless you have had it and even harder to deconstruct. But the question becomes how to tame the"beast"?
     Flipping through the pages of the "Bible" as we call it; The Savoy Cocktail, I find an interesting concoction, simple in design with the right mix to make it great. The Fernet-Branca Cocktail adds just the right mix for someone desiring a bitter apertif to end the evening. Why mess up a classic?, let's savor it.

Fernet-Branca Cocktail
1 1/2 oz. gin (half Plymouth, half Hayman's Old Tom)
3/4 oz. Sweet Vermouth ( Carpano Antica)
3/4 oz. Fernet-Branca
-stir and strain

Rabo de Galo

     After purchasing a bottle of cachaca months ago I finally get around to trying the stuff out. I have had Cabana cachaca before but only simply mixed with pineapple juice and Sprite. After a few months working with prohibition- styled cocktails, I can't imagine looking back.
     With a little research on the net and filtering through a plethora of Caipirinha cocktails I come across the Rabo de Galo cocktail. The name is the literal translation of "cocktail" to Portuguese. Depending upon where in Brazil you live the mix is either 2:1 cachaca to sweet vermouth, or 2:1 cachaca to Cynar (a bitter liqueur derived from artichokes). Looking at the mix I decide the two deserve to be integrated, Let's make this cocktail complex. And thus you have my version of the Rabo de Galo.

Rabo de Galo
2 oz. Cachaca (Cabana)
3/4 oz. Sweet Vermouth (Carpano Antica)
1/4 oz. Cynar
- stir and strain
lemon twist garnish (optional)

Bich's Special

     Thumbing througth the Savoy Cocktail Book  one night at the I.O. Speak Binoy came up with a mix intriguing enough to whip up, that always happens. A play on the classic Martini cocktail that we all know and love the Bich's Special as it was called offered a mix more to my liking. A mix of gin, Kina Lillet and Angostura bitters.
   

Bich's Special 
2 oz. gin (Tanqueray)
1 oz. Kina Lillet ( Cocchi Americano)
1-2 dashes Angostura bitters
-stir and strain
expressed orange twist garnish (discard)









     A very good drink in my mind adding a tonic feel to the gin cocktail. Very well rounded smooth and with the orange oil complex and inviting.

Devilish Stare

     Playing around with the Angel Face for about the last week alot of variations came about. The first thing that was altered was switching the Calvados out for Cognac. I found the drink good but way to sweet, although the cognac was a push in the right direction. Next up was an offering by A.Hardy, a nice VSOP that we felt was a great fit. Then a surprise, the long wait was over. The new bottle of Hennessy Black came in and now we had some ideas to toss around. A conversation with Tyler, a bartender working at the Violet Hour suggested using Rothman & Winters Orchard Apricot Liqueur. Time for some mixing. After a few trails and error we found a cocktail not overly sweet but with a lot of character and depth, the perfect combination.


Devilish Stare
1 oz. Plymouth Gin
1 oz. Hennessy Black
3/4 oz. Rothman & Winters Orchard Apricot
1/4 oz. Marie Brizard Apry
-stir and strain

Fiscal Agent

     After reading David Wondrich's Imbibe!, many obscure drinks were brought up that are just simply lost throughout the years. After researching a few the Fiscal Agent was found and pined upon for sometime. Following the recipe, that I found online, I made my own cacao nib tincture. And after the ten days I strained the liquid off, bottled it and prepared to create this ever elusive drink. Following the recipe that I found I made the drink to the "T". It came up short for our standard 4.5oz. coupe glasses but never the less was a drink with character. Strong,rich and better with time; just what a cocktail should be(the tincture came out as the drink warmed up).

(again please disregard the discoloration as the dim lighting doesn't allow true definition)

Fiscal Agent
1 oz. bourbon (Maker's Mark)
1/2 oz. Carpano Antica Sweet Vermouth
1/2 oz. Green Chartreuse
1/4 oz. Luxardo Maraschino
3-4 drops cacao nib tincture
-stir and strain
flamed orange peel garnish (omitted)

Black Flag

     The Old Fashioned seems to be the go-to drink for the evening at the I.O. As rye isn't my favorite or even first choice I whipped together something similar but more to my palate's liking. Pusser's rum has been our rum of choice lately for mixing cocktails as I believe the Navy-style flavor is almost always retained. I started there, and threw in a new offering we got, Hennessy Black. A dash or two of bitters and a good measure of rich Demerara syrup; an appropriate stir and strain and we have MY  old-fashioned cocktail for the evening. And I must say probably the only way I'll ever take it. I tried not to slam this drink but it went down easy and complexly.

(apologies for the color; dark bar and copper-top don't allow definition)

Black Flag
1 oz. Hennessy Black Cognac
1 oz. Pusser's Navy Rum
1/3 oz. rich Demerara syrup
1 dash Angostura bitters
1 dash Angostura orange bitters
-stir and strain

Greenwall Cocktail

     After making a new batch of house-made orgeat at the I.O., I thought of a crazy idea. Why not try a pistachio syrup?  I followed the same formula as per the orgeat. The result was a very thick,rich syrup that I gave good hopes. I wanted to pair the syrup with a rum. The first cocktail that came to mind was the Cameron's Kick. I followed the recipes to the T replacing rum for whiskey, lime for lemon and pistachio syrup for orgeat. A dash of Angostura bitters on top and we have it.

Greenwall Cocktail
2 oz. Cruzan Single Barrel
3/4 oz. lime juice
3/4 oz. homemade pistachio syrup
-shake and strain
spritz or dash Angostura bitters as garnish

Rice Swizzle

     Thinking of a rye and Chartreuse cocktail for the evening the first thing that came to mind was the Swizzle, more correctly the Chartreuse Swizzle. Sans the pineapple juice and substitute the rum for rye and we have the Rice Swizzle. A drink with the kick of a rye sour but the complexity of the Chartreuse Swizzle.

Rice Swizzle
1 1/4 oz. Old Overholt Rye
3/4 oz. Velvet Falernum
juice of 1 small-medium lime
swizzle; add ice
float 1/4-1/2 oz. Green Chartreuse

Strawberry Fields

     A local favorite and udderly great haunt in the Benson area is a cigar shop and bar by the name of Jake's. Hearing all the hype I had to take it upon myself to check it out. A small retail shop on the front leads way through a small passage to a very stocked whiskey bar. And upon further inspection(Where is the bathroom,was what I was thinking) we stumble upon the "real" bar. A wall length ceiling to floor of pure alcohol, a bartender's wet dream. Tucked away on the adjacent wall is all the marvelous taps in which the establishment is most known for.
     Wanting a "craft" cocktail but still in awe of the whole place I consult the specials board. Pama, Snap, and sour beer?, that sounds interesting. But what really caught my eye was the Strawberry Fields. An amalgamation of green Chartreuse, celery bitters and strawberry wit beer. You have my attention; barkeep, order up.

(added for clarity)

Strawberry Fields

+/- 1.5 oz. Green Chartreuse ( i suggest 1 oz.)

4 dashes Fee's Celery Bitters

add ice

top with Fruli Strawberry Wit bier

Echo

     Throwing together a quick flavorful old-fashioned style drink for the night I decided to use the bacon-infused whiskey that I had on hand and mix it with a little ginger syrup. I was worried of the results as my mind led me to the cardamom gimlet, a horrible cocktail that should have never been. I knew I'd need some bitters to make this drink ala Old-Fashioned styled. I chose a black walnut and an Aztec chocolate bitters that I felt would work well to contrast the flavors and add depth. My predictions were right and the drink worked extremely well, even better than the bacon bourbon old fashioned from months past. Craft cocktailing has not proved me wrong, I look forward to the future. I give you the Echo:

Echo
2 oz. bacon-infused whiskey
1/2 oz. Powell & Mahoney Ginger Syrup
1 dash Fee's Black Walnut bitters
1 dash Fee's Aztec Chocolate bitters
sitr and strain

The Burning Disc

     Nero, if you couldn't tell was the play on words for this one. I wanted a cocktail somewhat similar to my "Blackjack" variation http://www.blogger.com/blogger.g?blogID=6088040748378857600#editor/target=post;postID=4074608372104303395 . But I was looking for a drink with a bitter undertone but still well rounded that I could use to complement a "spicy" ale. I chose Pepe Nero by Goose Island for the peppercorn tones that are infused within this farmhouse ale. Pairing these two drinks together feels good. On the palate the beer pops with loads of flavor leading into a slight bitter but pleasant bite. The sip from the cocktail works well as the sugars come forward to mellow that said bite. And the bitterness from the Cynar comes through quite nicely to round out the experience.
     I tried this mix the opposite way, with cocktail first and chasing it with beer, but find it not to my liking. For this drink to work it must be beer first and then a sip of the cocktail. The reverse simply does not work well. All in all it's a great end to a good night. And I give you:

The Burning Disc
1 1/2 oz. gold rum (Bacardi Gold)
1/2 oz. Velvet Falernum
1/4 oz. Cynar
1/2 oz. coffee concentrate
-stir and strain
serve with a dark ale (Pepe Nero)

Laser Reflective Mirror

     Mixing up a drink for the night with a couple just purchased single shots from the local liquor store and what was already on hand; I came up with this lovely cocktail. Very reminincent of a Bijou cocktail in color and somewhat in taste. Most of that familair flavor coming from the Green Chartreuse. All in all this cocktail holds up and builds upon itself making it a contender for a pure booze cocktail that is actually tasty. I deem this the Laser Reflective Mirror due to the color of the drink reminds me of such the item from my past. LEOTs would know what's up.

Laser Reflective Mirror

1 oz. Cognac (Hennessy VS)

1 1/4 oz. Bourbon (Maker's Mark)

3/4 oz. Green Chartreuse

3/4 oz. Cocchi Americano

2 dashes Angostura bitters

- stir and strain

Jobbers Canyon

     Following a little history of Omaha, I find that my new bar of operations falls within the old Jobbers Canyon district, and I decided what better name for a cocktail. Having a bottle of Cedar Ridge "Dark Rum" lying about, from a recent trip back home to Iowa; I decided to use it for the base. This rum in my opinion is lacking in overall taste and depth. What better liquor to use to add to. Throwing together a quick drink and a nice 50-60 stirs the Jobbers Canyon was the result.

Jobbers Canyon
1 1/2 oz. Cedar Ridge Dark Rum
1/2 oz. Velvet Falernum
1/4 oz. Pimm's No.1
1 good dash Cynar
-stir and strain over large ice


A decent drink with a nice herbal kick. Slightly sweet but not overpowering. Could use a lemon or orange zest garnish.

Bombay Black

     This comes down to the simple question for craft bartenders, pineapple or raspberry? Do we use pineapple juice as per the recipe or do we substitute raspberry liqueur to throw a spin on things as most creative cocktails do? Following the East India Cocktail, in which I've seen just that, both ingredients work quite well. We tried a spin on the Mariner, a drink from the PDT Cocktail Book. Binoy whipped up a batch of black cardamom syrup and we went to work. After some time we both agreed upon the raspberry liqueur version. All in all the Mariner is a drink we both agree should be on all drink menus for the cooler season. Thus he created the Bombay Black, a house favorite.

Bombay Black

2 oz. scotch (we used JW Black)

1/2 oz. black cardamom syrup

1/4 oz. raspberry liqueur

1/4 oz. lemon juice

shake and strain into coupe 

lemon twist garnish

Wheels of Zeus

This cocktail I came up with after leaving a job with TGIFriday's. My boss "Woz," knew my potential and coersed me to pursue my dreams. Thus this drink is in honor of that. Being a Wozniak I call the Drink Wheels of Zeus, in hommage of this described event. Oddly enough the drink just came to me on a drive home from downtown. Mixing it together the result was perfect for its style, well balanced and tasty, strong but sweet.

 I now consider it for the Mixology Monday challenge. Chemistry of the Cocktail . Mixology Monday


Wheels of Zeus
2 oz. aged rum (Appleton Extra)
3/4 oz. Cocchi Americano
1/2 oz. Zwack
stir and strain

Third Rail

      Playing around with the Savoy Cocktail Book, at the I.O.Speak, Binoy chose the Third Rail,No.2. Following the recipe to the "T" Binoy used Matusalem Platino in the first mix, and we all agreed it to be to light and lacking in flavor. We then went trough the array of rums on the shelf in the speakeasy; 10 Cane, Ron Zacapa 23, Angostura 7; all lacking in depth. I think the drink could use a little vermouth in my opinion, but we found a little Angostura bitters helped with the aged rums. Either way the Third Rail needs some work.

1 Dash Absinthe. (1 dash Absente)
1/3 Bacardi Rum. (1 oz Matusalem Platino Rum)
1/3 Calvados or Apple Brandy. (1 oz Daron Calvados)
1/3 Brandy. (1 oz Hennessy VS)
Shake well and strain into cocktail glass.

Last Voyager

     Following a semi-lax formula for the Last Word, I decided to exchange the Maraschino for Velvet Falernum. And as I love lime juice, I doubled the amount making the drink more daiquiri-like. The result was herbal, tart and sweet. All the things I look for in a refreshing cocktail, very well rounded too.

Last Voyager
3/4 oz. gin (New Amsterdam)
3/4 oz. Velvet Falernum
3/4 oz. Green Chartreuse
1 1/2 oz. fresh lime juice
- shake and strain

Delirium Bijou

     Oh, the confused jewel. What better way to describe this gem. Wanting a more worked over version of the ever classic Bijou cocktail I am reminded of the concoction Alberta Straub ( http://cocktailsonthefly.tv/?s=bijou). This gets the wheels a rolling and not having the time to infuse my vermouth I chose a left over fruit tea infused gin. It is a very good one, and wanting a little more depth I added a barspoon of Zwack to bring in the herbal orange flavor a little more, a dash of grapefruit bitters to heighten the citrus notes of my vermouth, and a bit of Pimm's Cup to add to the tea flavors.

     The result was a citrus-herbal explosion. Very drinkable with a nice rounded flavor; not overpowering and yet complex enough for my taste-buds.

Delirium Bijou

1 oz. tea-infused gin

1 oz. Green Chartreuse

1 oz. Cocchi Americano

3/4 barspoon Zwack

1 barspoon Stirring's Blood Orange Bitters

1 barspoon Pimm's No.1 Cup

1 dash Fee's Grapefruit Bitters

The Bywater Cocktail

    The path through amaros doesn't necessarily have to be a bitter one. As I dig deeper and deeper in to the world of bitter liqueurs I find the fascination more and more compelling. Wanting to play around with my ever favorite ingredient, rum, I came across The Clermeil and The Bywater Cocktails. Unfortunately in my area we are lacking the ever elusive Allspice Dram so the next best will have to do.

Bywater Cocktail
1 3/4 oz. Angostura 7 year old rum
3/4 oz. Green Chartreuse
1/2 oz. Amaro ( I chose Zwack for its cinnamon and orange notes)
1/2 oz. Velvet Falernum
stir and strain

     The end result was a rather herbal concoction with the Chartreuse shining through on the nose. The initial sip reminded me of an intensified rum and Coke with an herbal finish. I could definitely come to like this one. I did use an orange zest for garnish due to availability but decided a lime twist would work much more nicely.

Chronic Cough

     Thinking of a bitter drink and wanting to play around with Cynar, I came up with this, a kind of play on the ever famous Bywater Cocktail. Playing around with a few substitute ingredients the Chronic Cough came together and ended the night with a bitter last bite. 

     Chronic Cough
2 1/4 oz. Appleton Reserve
2 dashes Angostura bitters
1 Tbsp. Cocchi Americano
1 Tbsp. Chartreuse (Green)
1 tsp. Cynar
stir and strain

Banana Pith

Tossing around a few ingredients I had laying around I came up with a fresh rum screwdriver that fooled the senses. I added a dash of Angostura bitters and the result was a bitter screwdriver that left a weird fresh banana flavor in my mouth. All in all I think the drink is rather interesting, and since it contains rum it makes it even better. Apparently Angostura 7 has similar flavors to Bacardi 8; I only say this because Bacardi 8 was the first rum I found with a rather banana feel to it. Anyway this drink is very sip-able and kinda tasty.

Banana Pith

1 3/4 oz. Angosutra 7

1/4 oz. Velvet Falernum

juice of 1 orange

1 dash Angostura bitters

stir and strain

Champs-Elysees

     Craving an herbal cognac drink I'm reminded of the Champs-Elysees cocktail I had Binoy whip up for me; trying to work my way through the Anvil 100. The drink was great, more to my liking that the East India Cocktail. Reconstructing the drink at home, several months later, I turn to my trusty "bible", The PDT Cocktail Book.  Further investigation shows that the internet norm is a scant 1 1/2 oz. cognac while the PDT quotes a 2 oz. pour. I feel that the 2 oz. pour helps to show off the cognac rather than hide it behind a bunch of additives. Thus I give you;

Champs-Elysees

2 oz. cognac (Hennessy VS

3/4 oz. fresh lemon juice

1/2 oz. Green Chartreuse

1/4 oz. simple syrup

1 dash Angostura bitters

-shake and strain

garnish with a lemon twist

Old Fashioned

     Following the classic recipe for the Old Fashioned I concocted a drink as per the Vintage Spirits & Forgotten Cocktails book called. I chose instead of bourbon to go with a nice tasteful rye, Bulleit being my  favorite. 

     And next I tried it with the "original" recipe; omitting the orange zest for a dash of orange curacao. 

     The scent is lacking in the orange aroma, which I figured would happen. The drink is more palatable for my taste taming the bite of the rye and rounding out the cocktail with a hint of bite on the end. Either way I find the Old Fashioned a great way to start or end the night.

Old Fashioned

2 1/4 oz. rye

1 tsp. sugar

1 Tbsp. water 

2 dashes Angostura bitters

1 dash orange curacao (optional)

stir and strain

1 large orange rind garnish (optional) 

Bollywood

     Following the Vintage Cocktails & Forgotten Spirits recipe for the Filmograph I sampled the drink and found it lacking in some way; which I couldn't put my finger on. It was good but not great. Playing around with the recipe and proportions nearly six months later I decided upon adding a bit of spice to the mighty tart cocktail. Finding a bottle of chai spice syrup laying around for lattes I decided to throw a bit of it into the mix in hopes that it would add a bit of depth to the drink. And without dissapointment the drink prevailed. A buttery, spiced depth rounded out the ever vintage cocktail and brought it to a newer flavorful height of enjoyment giving it the rebirth it so ever needed. A much better cocktail if you ask me. And I give you :

(incorrect glass and portion shown)

Bollywood

2 1/4 oz. cognac (Hennessey VS)

3/4 oz. kola tonic

juice of medium lemon

1/2 oz. Chai Tea syrup (Torani)

- stir with ice and serve 

lemon zest garnish (no shown)

Lil' Spanky

     Following the vintage cocktail scene for the last year I came across the Hanky Panky, being that most cocktails from that time were gin based and have a taste for Fernet-Branca this cocktail seemed fitting. Also based on the season strawberries and blueberries are fresh. I decided to mix up an infused version of the Hanky Panky that I call;

The Lil' Spanky
1.5 oz. Strawberry Pu-erh infused gin
1.5 oz. blueberry infused sweet vermouth (Martini & Rossi)
2 dashes Fernet-Branca
-stir and strain

Pedro Martinez

     The Martinez, my first endeavor into the vintage cocktail scene. The semi-sweet, highly herbal cocktail drove me to crave more. The vermouth showed it strength as the main ingredient and the gin, maraschino liqueur and bitters rounded the cocktail out. Vying for an updated version I threw together my version I call the Pedro Martinez, and not to be confused with the tequila version. My alter ego is Pedro.

Pedro Martinez 

1 1/2 oz. gin

1 1/2 oz. sweet vermouth (Martini & Rossi)

1 barspoon Marie Brizzard Orange Curacao

1 dash Angostura Bitters

stir and strain 

Roscoff

     Roscoff is my play on the classic drink the Rum Scaffa. Skipping the light rum, Benedictine and bitters recipe, I chose the Cocktail Virgin's recipe; consisting of rum, Cynar and orange bitters. Playing on that recipe I came up with the Roscoff. 

Roscoff

1 barspoon Fernet Branca

1 oz. Cynar

1 1/2 oz. Angostura 7 rum

1 dash Stirrings Orange Bitters

stir and strain

    The end result came out very herbal and bitter, almost to the point of being undrinkable. But the strong herbal aroma leading into a semi-strong cocktail with a hint of citrus worked somewhat decently. The Cynar shined through with a backbone of Fernet-Branca and a rounding of rum. Definitely a drink that not for the beginners, but all together decent. 

Immigrant Mechanic

    Topping off the night at my favorite hot spot The Indian Oven, Binoy reminded me of the ever elusive Dirt and Diesel cocktail, as he didn't have enough Fernet to make the drink I took it upon myself to uphold the challenge at home, and came up with it's suitable predecessor. I deem thee, the Immigrant Mechanic.
     The first sip blasted me with herbal tones and lime sour notes and nicely blended off into the Pyrat Rum orange undertones. With every drink I find why the drink is so popular, It's very tasty, complex and satisfying.

Immigrant Mechanic
2 oz. Pyrat XO Reserve Rum
1/2 oz. Fernet Branca
1/2 oz. brown sugar syrup (1:1)
1/2 oz. lime juice
1/4 oz. Cynar

Pateta Sussurro

     After a night of drinking abbey ales I craved a drink with a tart, herbal tone to finish the night off. The Last Word came to mind but I wanted a more revamped style than the usual. Having a whole lime and some kola tonic on hand I decided to play around with those additives to the base of the classic Last Word. 

     Throwing together the first trial proved successful and rendered a lighter more simpler cocktail with cola undertones. With the herbal finish I found this cocktail to have a blend of the Last word mixed with a more Cuba Libre feel. 

Pateta Sussurro

1 1/2 oz. gin ( New Amsterdam)

1 1/2 oz. Green Chartreuse

1 3/4 oz. lime juice

3/4 oz. Clayton's Kola Tonic

3/4 oz. Marie Brizard Orange Curacao

- shake and strain 

Vieux Carre Veritas

    I decided to try my hand at the ever famous and somewhat forgotten cocktail, The Filmograph. I mixed up proportions that I felt appealing to me; 2 oz. Cognac, 1 oz. Kola Tonic, and the juice of 1 lime.

     The drink was so damn tart I could barely handle it, and I am a guy that loves the sour drinks. I found a dash a bitters really opened it up regardless of the type of bitters, I chose Fee's Black Walnut Bitters, as it was the newest to the bunch. It worked rather well to add some complexity and cut the sourness. Not being 100% pleased I thought of another idea and ran with it. 

   Having a few left over ingredients in the cupboard made me think that a Vieux Carre with a mix of Rhum Agricole,VSOP Cognac, a healthy dose of Stirrings Orange Bitters as well as Fernet Branca with just a dash of grapefruit bitters made sense. I do love the citrus forward drinks as well as the herbaceous undertones that Fernet adds. A nice backing of Martini & Rossi Sweet Vermouth helped to round out the cocktail. And within a flash of say 50-60 stirs I'd say we have a great, quick, complex rendition of that bitter classic that we all love so much.

Vieux Carre Veritas
3/4 oz. Remy Martin VSOP Cognac
3/4 oz. Barbancourt 8 year Rhum
3/4 oz. Martini & Rossi Sweet Vermouth
1/4 oz. Fernet Branca
1/4 oz. Stirrings Orange Bitters
1 dash Fee's Grapefruit Bitters
stir and strain

Night Mission

     Wanting to play around with Cognac I stumbled upon the "Knight" from David Embury's The Fine Art of Mixing Drinks.  Following a somewhat playful version posted by Cocktail Virgin Slut , I came up with my own rendition. After playing around with the proportions I found a happy and tasty medium that suited me quite well. The Night Mission.

The Night Mission
2 oz. Hennessy VS Cognac
3/4 oz. lime juice
1/2 orange curacao (Marie Brizzard)
1 Tbsp. Green Chartreuse
3/4 oz. homemade fig syrup
1 1/2 dashed Fee's Black Walnut Bitters
- stir and strain into cocktail glass

     The drink displayed a heavy sweetness with a slight herbal note along with a hint of tang from the lime juice. An underlying richness developed from the Green Chartreuse, fig syrup and walnut bitters mixture as they melted back to into the sweet finish.Playing around with the proportions a bit I found that this mix was the most pleasing and satisfactory. For a new rendition on the Knight Cocktail, I find this one very satisfactory.

Horn of Plenty

     Awhile back I purchased a tea mixture from my local Teavana. The mixture of Citrus Lavender Sage and Golden Mojito was light and refreshing.Not being the huge tea drink that I am not I took the sales lady's advice and decided to use it in a cocktail. I immediately remembered the Earl Grey Mar-Tea-Ni. To round out the fruit salad feel I added a pungent Strawberry Pu-erh. Researching the recipe for the Earl Grey cocktail I noticed how the drink was more of a gin sour and less of a martini than I had expected. I thought that maybe a more traditional blend will allow the flavors to release better, rather than hide them among a sour mixture.

      After the three hour steeping process and a day to really allow the botanicals to mix I came up with this cocktail.
Horn of Plenty
2 oz. tea-infused gin (New Amsterdam)
3/4 oz. Cocchi Americano
1 barspoon Stirring's Orange Bitters
1 dash Fee Bros. Grapefruit Bitters
- stir with ice and strain

     The first sip was pulsing with fruit flavor and a somewhat tangy after taste. The bitters worked extremely well with the tea and gin mixture. I was a little weary of using an all alcohol recipe but the result was light, refreshing and all together a perfect cocktail.

Blackberry Shrubbery

So I decided to try my hand at some shrub for a chance. I made a simple blackberry simple syrup from fresh fruit and simple syrup. I then added nearly equal parts vinegar(2/3 aged white wine vinegar 1/2 distilled white). For the first try I started with 2/3 oz. shrub as I wasn't to keen on the vinegar. I added a little ginger syrup and cut the base half rum and half gin, and then topped it with ginger ale. The flavor was very muted and strong on the ginger. So after about a week I altered the recipe to something a little more gin and shrubbish.
     The new mix was very tasty with a slight aged flavor from the vinegar oddly enough. It turned out very light and refreshing with the right amount of richness and botanicals.




Blackberry Shrubbery
2 oz. New Amsterdam Gin
1 oz. blackberry shrubb
1 dash Angostura bitters
fill with Ginger ale

Rhum & Cocchi-Kola

     Remembering a vacation from October to Kansas City I decided to try my hand at a Manifesto original dubbed the Rhum & Cocchi-Kola. As I find I do fancy a nice rum and cola as my go to drink I knew this cocktail wouldn't let me down. Gathering the ingredients once the Kola Tonic arrived in the mail I whipped up what I thought the proportions should be; as I sipped I found the cocktail to be to boozy and lacking in flavor. A dash of Aztec Chocolate bitters and a glug of Pepsi really opened up the drink and made it more palatable and tasty. I think my rhum and kola tonic selection is what's throwing me off but I find that real cola brings out the flavor in almost anything. 

Rhum & Cocchi-Kola

1 7/8 oz. Barbancourt 8 year Rhum

1/2 oz. Cocchi Americano

1 oz. Clayton's Kola Tonic

2 dashes grapefruit bitters

6 drops aztec chocolate bitters

stir and strain; top with real cola

Fagasa Afono Cocktail

     Wanting to try a Pago Pago Cocktail for quite some time I decided to make one. I followed the recipe from Cocktail Chronicles nearly to the T. But in my dismay I noticed I forgot the bitters. The drink prior to the bitters was very much to my liking. The rum, slight creme de cacao flavor, the Chartreuse, and muddled pineapple just blended so well. It was much like a Windjammer(brandy, creme de cacao/ or Kahlua, pineapple juice, and cream) with an herbal tone and minus the cream of course. 

     Messing around with Chartreuse as we usually do, we decided to try a spin-off of the Pago Pago Cocktail with some Dumante pistachio liqueur added.

Fagasa Afono Cocktail
1 oz. Pyrat Reserve Gold
1 oz. Rhum Barbancourt 8 year rum
1/2 oz. fresh lime juice
1/2 oz. Green Chartreuse
3/8 oz. Dumante Pistachio liqueur
3-4 pineapple chunks
muddle, shake and strain
top 1-2 dashes Angostura or Aztec Chocolate bitters (optional)