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.