Breakfast Cocktail

     I've been wanting to concoct this drink ever since I made my bacon-infused whiskey so long ago. A Screwdriver variation only seemed natural. Substituting ginger syrup for maple as I had originally proposed, the drink came out spicy with a sweet and savory bacon-y finish. The nose was of pure bacon. I like this one much more that the Breakfast Martini of so long ago.

Breakfast Cocktail
1.75 oz. bacon-infused Whiskey
0.5 oz. ginger syrup
3 oz. orange juice

Orgeat Punch

Oh, the Orgeat Punch. What better way to make use of a thick, viscous, sweetly amazing ingredient. What ever did we do before this lovely syrup? Now I know there are not very many cocktail recipes calling for orgeat out there, which makes this one a duly needed trial. And who doesn't like port, or brandy?

Orgeat Punch
1 1/2 oz. brandy ( i like Hennessy Black)
3/4 oz. orgeat (homemade)
1/4 oz. lemon juice
fill with soda
-float 1/2 oz. port





The drink came out sweet, but not cloying. I did like the transition from port on the initial sip to the brandy-laced orgeat drink lying underneath. This is a great lower alcohol content drink that I would greatly enjoy in the summer. Do try.

Rough & Tumble

     Looking through the pages of eGullet forums I came across the very interesting header of " Bad Ass Cocktails." I first made the Rough & Tumble for a friend and he found the drink to be aggressive and mentholated. I can see that, seeing as how the Smith & Cross Navy Rum is so intense. So intrigued by the drink as I am enamored by Fernet-Branca and anything rum, I crafted to cocktail at home with a lovely bottle of Brugal 1888.

Rough & Tumble
2 oz. Brugal 1888
1/2 oz. Grand Marnier
1/2 oz. Fernet- Branca
-stir and strain

The Bradley

     Challenge accepted. A co-worker of the I.O. asked to try something different, something outside his comfort zone perhaps. Knowing how much he likes our black cardamom syrup I was reminded of a drink that The Manifesto did some time back where they were playing around with a smoked Campari-Grand Marnier mix. Playing upon that idea I mixed in some rye and the cardamom syrup to mimic the smoke, I came up with a drink that everyone found to be pleasing. The right amount of bitter, and sweet with a good backbone and plenty of smoke. Stumped upon what to name the concoction we named it after the drinker, thus I give you;

The Bradley
3/4 oz. Rittenhouse Rye
3/4 oz. Grand Marnier
3/4 oz. Campari
3/4 oz. black cardamom syrup
-stir and strain

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.