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