Wednesday, August 23, 2017

three scots & a dash

1 1/2 oz Blended Scotch (Pig's Nose)
1/2 oz Drambuie
1/4 oz Laphroaig Scotch
1/2 oz Lemon Juice
1/2 oz Passion Fruit Syrup
1/2 oz Honey Syrup
1 large bsp Allspice Dram (St. Elizabeth)

Shake with ice, strain into a Tiki mug, and fill with crushed ice. Garnish with 3 cherries pinned to a pineapple spear (3 ornamental pea blossoms and 1 nasturtium flower plus lemon slices and freshly grated nutmeg).

Two Wednesdays ago, I was in a Tiki mood and remembered that I had saved a recipe from PunchDrinks called Three Scots and a Dash. The recipe was crafted by Zac Overman of Fort Defiance in Brooklyn for their weekly Sunken Harbor Club night. While I have had the classic rum Three Dots and a Dash and crafted a gin version called a A Dash and Three Dots, I was keen I seeing what a Scotch version would be like.
The Three Scots in the equation were a blended whisky, a smoky single malt, and the honeyed Scotch liqueur Drambuie, and the recipe included the passion fruit, honey, and lemon elements found in the Starboard Light. Once prepared, the Three Scots and a Dash proffered nutmeg, floral, and lemon notes to the nose. Next, a honey and lemon sip with tropical flavors from the the passion fruit led into smoky Scotch, passion fruit, and allspice on the swallow.

Tuesday, August 22, 2017

south side

2 oz Gin (Beefeater)
1/2 oz Lemon Juice
1/2 oz Simple Syrup
6 leaf Mint

Shake with ice, strain into a cocktail glass, and garnish with a mint leaf.

Two Tuesdays ago, I decided to investigate the South Side after giving it some thought after making the South Side Royale. I had never written up the South Side despite having had it several times and a few different ways (including as an egg white Sour) and having riffed on it in drinks such as with the Southend. Two questions in my mind were whether it was a lemon or lime drink with lemon being the more common but lime being the tastier to my palate and whether South Side was one word or two. Michael Madrusan's A Spot at the Bar has the drink described as a Gimlet (lime juice) with mint, whereas the P.D.T. Cocktail Book that I based my recipe off of has it as a lemon juice drink. The latter book provided the citation of Hugo Ensslin's 1916 Mixed Drinks. When I found my 1917 Mud Puddle reprint of Ensslin, I uncovered not the South Side but the South Side Fizz -- a Gin Fizz with mint that called for both lemon and lime. The 1916 date certainly squashes the stories of how this was a Prohibition era drink (unless it took 3 years to lose the soda water aspect). Those stories point to Prohibition era Chicago's South Side, the Southside Sportsmen's Club on Long Island, and the Prohibition-era speakeasy the 21 Club. I do not question that the drink was popular during Prohibition but the roots of it predate the 1919 legislation, and the exact location of origin is questionable since many big cities have a South Side.
Instead of opting for the split citrus, I went with P.D.T.'s lemon recommendation this time along with the proportions made popular by Boston's Drink. As such, the South Side proffered a mint, lemon, and pine bouquet to the nose. Next, lemon and bright green herbal notes on the sip gave way to gin and mint on the swallow with a lemony finish.

Monday, August 21, 2017

lust for life

1 1/2 oz Del Maguey Mezcal Vida (Fidencio Joven)
3/4 oz Lustau Palo Cortado Sherry (3/8 oz each Lustau Oloroso and Amontillado)
3/4 oz Orgeat
1/2 oz Lemon Juice
1/2 oz Pineapple Juice

Shake with ice, strain into a rocks glass with a large ice cube, and garnish with a dusting of cocoa powder.
Two Mondays ago, I reached for Emma Janzen's Mezcal book, and my search ended with Joaquin Simo's Lust for Life that he created at Pouring Ribbons in 2012. Once prepared, the Lust for Life greeted the nose with smoke and chocolate aromas. Next, a creamy lemon and pineapple sip slid into a mezcal and nutty grape swallow.

Sunday, August 20, 2017

mai tai spritz

1/2 oz Lime Juice
1/2 oz Orgeat
1/2 oz Pierre Ferrand Dry Curaçao
1 oz Denizen's Merchant Reserve Rum

Refrigerate the mix to cool and pour into a chilled Collins glass with 4 oz brut Champagne (Willm Blanc de Blancs). Fill with ice and garnish with a lime wheel and mint sprig (I added a nasturtium as well).
Two Sundays ago, I decided to make a recipe that I had spotted while reading Talia Biaocchi and Leslie Pariseau's Spritz book. The drink that I chose was the Mai Tai Spritz crafted by Martin Cate at San Francisco's Smuggler's Cove. In order to avoid dilution dampening the flavors, the recipe called for the ingredients to be pre-chilled. Once built, the Spritz shared a lime, mint, and floral bouquet to the nose. Next, a crisp carbonated lime sip offered a creaminess from the orgeat, and the swallow began with rum, orange, and nutty flavors and ended with a white wine note. Overall, a rather light and refreshing Mai Tai riff.

Saturday, August 19, 2017

red skies at night

2 oz Berkshire's Greylock Gin
1/2 oz Hibiscus Tea Syrup
1 bsp Luxardo Maraschino Liqueur
1/2 oz Lime Juice
6-8 leaf Mint

Muddle mint in the syrup in a Collins glass. Add the rest of the ingredients, fill with crushed ice, and swizzle to mix and chill while keeping the mint at the bottom of the glass. Top with crushed ice, add a straw, and garnish with 3 dash Angostura Bitters.
For my drink of the day at Loyal Nine two Saturdays ago, I decided to make a hibiscus tisane syrup again and was inspired by two things. The first was the old mariner rhyme "Red sky at night, sailors' delight. Red sky at morning, sailors take warning" given the coloration, and I thought about the opening menu's Pink Gin riff called "Sailor's Delight." Modulating that was the second thing that inspired me -- the Queen's Park Swizzle (and gin variations such as the Hyde Park Swizzle). To tease out some fruit notes from the hibiscus, I added a dash of Maraschino to the mix, but kept things structured to the modern interpretation of the Queen's Park Swizzle (the original as written included the bitters in the mix and not as a garnish, instead of the modern day three color layer version).

Friday, August 18, 2017

king's peach

2 1/4 oz Fidencio Mezcal
1/4 oz Velvet Falernum
1/4 oz Crème de Peche (Briottet)
1 dash Mole Bitters (Bittermens)

Stir with ice, strain into a rocks glass with ice, and garnish with a lemon twist.
When I got home from my bar shift two Friday nights ago, I was in the mood for something nonfussy like an Old Fashioned. I soon remembered the King's Peach that I had spotted in the Brooklyn Bartender book. This mezcal Old Fashioned sweetened the mix with a combination of peach notes and falernum spice and utilized chocolate bitters as the herbal backbone akin to the Oaxacan Old Fashioned. The book provided that the drink was created at Mayfield in Brooklyn but nothing about the name; perhaps it was a parody of 2010 The King's Speech movie as evidenced by this YouTube clip. Once prepared, the King's Peach shared lemon oil over smoke and hints of chocolate aromas. Next, the sweet sip gave forth hints of peach and dark notes from the bitters, and the swallow began with smoky mezcal and light peach notes and ended with chocolate and clove on the finish.

Thursday, August 17, 2017

fiji mermaid

1 oz Four Roses Bourbon
1 oz Barbancourt 8 Year Rhum
1/2 oz Passion Fruit Syrup
1/2 oz Grenadine
1/2 oz Lemon Juice
1 dash Angostura Bitters
10 drop St. George Absinthe

Shake with ice, strain into a double old fashioned glass, and fill with crushed ice. Garnish with a lemon peel mermaid's tail and freshly grated nutmeg, and add straws.
For a drink of the day at Loyal Nine two Thursdays ago, I decided to mashup two Tiki classics: the Bourbon-based Port Light with some aspects of the rum-based Test Pilot. Originally, my tinkering began with the passion fruit-Averna pairing, but that ended up too dark here, and I switched to the more traditional passion fruit-grenadine as seen in the Pahoehoe and other drinks. For a name, I decided upon the Fiji Mermaid which was a staple of sideshows with the head and torso of a monkey sewn onto the back end of a fish. The original was purchased from Japanese sailors in the South Pacific by an American sea captain in 1822, and it was later exhibited by P.T. Barnum in 1842. Although this specimen was most likely lost in a fire, due to its popularity, others were generated to continue the mythos.

Wednesday, August 16, 2017

midnight marauder

1 oz Del Maguey Mezcal Vida (Montelobos)
1 oz Bonal Gentiane Quina
1 oz Cynar
1 dash Bittermens Mole Bitters

Stir with ice and strain into a Nick & Nora glass (cocktail coupe).

Two Wednesdays ago, I scanned through my new purchase of Emma Janzen's Mezcal book and decided upon the Midnight Marauder. The recipe was created by Joaquin Simo of Pouring Ribbons and described as "the dark & twisty sibling of the Negroni." Since the combination of Bonal, Cynar, and chocolate worked so well in the An Epic and a Limerick, I was definitely curious to see what mezcal would add to the combination.
In the glass, the Midnight Marauder proffered smoky agave with chocolate and grape notes to the nose. Next, a grape and caramel sip led into smoky mezcal pairing well with funky bitter flavors on the swallow and a quinine and chocolate finish.

Tuesday, August 15, 2017

pimmsy whimsy

1 1/2 oz Pimm's No. 1
1/2 oz Redemption Rye Whiskey
1/2 oz Yellow Chartreuse
1/2 oz Lemon Juice

Shake with ice, strain into a double old fashioned glass with 2 oz ginger beer, top with ice, garnish with a cucumber wheel and mint sprigs, and add straws.
Two Tuesdays ago, I wandered down to Backbar and found a seat in front of bartender Amanda Greenfield. For a first drink, I asked Amanda for the Pimmsy Whimsy off of the menu which she described as being Kat Lamper's creation. In the glass, the garnishes provided fresh vegetal cucumber and mint aromas. Next, a carbonated lemon, honey, and fruity sip gave way to ginger, rye, and herbal notes on the swallow.

Monday, August 14, 2017

yellow flower

2/3 Dry Gin (1 1/2 oz Citadelle)
1 dash Parfait Amour (1/4 oz Marie Brizard)
1 dash Orange Curaçao (1/4 oz Pierre Ferrand)
1 dash Dry Vermouth (1 oz Noilly Prat)

Stir with ice and strain into a cocktail glass. I added a lemon twist.
Two Mondays ago, I turned to Pioneers of Mixing at Elite Bars: 1903-1933 for a nightcap. There in the gin section was a floral Martini riff called the Yellow Flower that seemed worthy of a go; often I am skeptical of parfait amour drinks due to the liqueur's candy vanilla-violet note, but here it was utilized in a light touch. Once prepared, the Yellow Flower presented a lemon, pine, orange, vanilla, and floral bouquet to the nose. Next, a sweet orange sip led into gin, vanilla, and violette on the swallow. Perhaps cutting the two liqueurs down to a barspoon each would have made this drink more dry and Martini like.

Saturday, August 12, 2017

miracles take longer

1 1/2 oz JM Rhum Agricole Blanc
1/2 oz Mezcal Amaras
1/2 oz Maple Syrup
1/2 oz Lime Juice
1 dash Angostura Bitters

Shake with ice and strain into a cocktail coupe.
For my drink of the day at Loyal Nine two Saturdays ago, I was inspired by the Mr. Howell to create a smoky Sour. Originally, I wanted to go with pisco as the main ingredient with mezcal as the smoky accent which worked well in the Firecracker Cocktail and the 1491; however, we were running low on pisco upstairs at the bar and perhaps a funky agricole might pair better with the mezcal. I kept the Mr. Howell's maple syrup and lime juice components but added in some Angostura Bitters spice to dry out the maple a touch. For a name, I decided on a song title from the Television Personalities from 1987 that was perhaps named after a 1984 British television drama series.

Friday, August 11, 2017

la tour eiffel

2 1/2 oz XO Cognac (2 oz Courvoisier VS)
1/2 oz Cointreau
1/2 oz Suze (Salers)

Stir with ice and strain into a flute glass (Double Old Fashioned) rinsed with absinthe (Kübler). Garnish with a lemon twist.

Two Fridays ago, I decided to make another recipe from the Gary Regan article on Sazerac variations called La Tour Eiffel; I wanted to make this one before the Creole Sazerac, but I had run out of lemons for the garnish. Gary created this riff while on a tour of Cognac distilleries, and he was asked to create new drinks with a Cognac base as part of the event. He wondered what it would be like if the Sazerac had been created in Orleans, France, instead of New Orleans. Since Sazeracs began as a Cognac drink before Phyloxera shifted it to a rye whiskey drink, he took that direction as well as keeping the absinthe rinse. However, he figured that a French bartender might have swapped the simple syrup for Cointreau, and instead of Peychaud's Bitters, perhaps a gentian liqueur might work.
Once prepared, La Tour Eiffel gave forth lemon, anise, and gentian aromas to the nose. Next, an orange-tinged sip gave way to Cognac, more orange, and gentian flavors with a light anise-herbal finish.

Thursday, August 10, 2017

rougarou daiquiri

1 3/4 oz Barbancourt 8 Year Rum
3/4 oz Cynar
1/2 oz Lime Juice
1 bsp St. Elizabeth Allspice Dram

Shake with ice and strain into a cocktail glass.
During Tales of the Cocktail, I met a New Orleans local who told me about his childhood fears of the Rougarou, a werewolf that roams the Bayou and snatches up little kids. The term is believed to have stemmed from the French word loup-garou, and the spelling and pronunciation change was probably through the Cajuns in that region. So for the drink of the day two Thursdays ago at Loyal Nine, I tried to capture the funk of the swamp and the swamp monster itself in a glass, and I came up with a Daiquiri variation inspired in part by the Navy Dock Daiquiri and the Frequent Flier. I was originally going to go with the Smith & Cross Rum in the Navy Dock Daiquiri, but instead I opted for the slightly funky Barbancourt 8 Year Rhum especially given the Haitian connection to mysticism.

Wednesday, August 9, 2017

route 287

2 oz Tequila
1/2 oz Lillet Blanc
1/2 oz Cinnamon Syrup
1/2 oz Pineapple Juice
1/2 oz Grapefruit Juice

Shake with ice, strain into a Highball glass, and top with ~4 oz IPA beer. Gently stir, garnish with a pineapple wedge-grapefruit slice flag, and add a straw.
After Yvonne's, I made my way over to Stoddard's where I found a seat in front of bartender Tony Iamunno. For a drink, I asked for the Route 287 which was Tony's tribute to perhaps the north-south highway that runs through Texas. Once prepared and served, the Route 287 gave forth pineapple and grapefruit notes to the nose from the garnish. Next, a malty and pineapple sip slid into tequila on the swallow with a cinnamon and grapefruit finish.

Tuesday, August 8, 2017

rose thorn

1 1/2 oz Hendrick's Gin
3/4 oz Combier Liqueur de Rose
1/2 oz Lemon Juice
1/4 oz Grenadine

Shake with ice, strain into a rocks glass, fill with crushed ice, garnish with mint sprigs, and add straws.
Two Wednesdays ago, I ventured to Downtown Crossing and began my evening at Yvonne's. At their library bar, I found a seat in front of bartender Tom Hardy and requested the Rose Thorn from the menu. Tom described how this recipe was created by bartender Bruno Prado. In the glass, the Rose Thorn offered up a mint bouquet to the nose that led into a fruity sip from the lemon and pomegranate notes. Next, the swallow gave forth gin and rose flavors with the latter coming across in the similar way as violet can in drinks.

Monday, August 7, 2017

:: the daiquiri time out ::

In my book, Boston Cocktails: Drunk & Told, I wanted to get at the heart of the Boston-born (or re-born) phenomenon of the Daiquiri Time Out (DTO). My curiosity stemmed from a bartender in town claiming to have been there when the DTO was first started, but the math did not add up into making sense. Therefore, I asked DTO founder Andrew Dietz if I could ask him a few questions to nail down the history. Here is an excerpt of the full interview that appears in Drunk & Told:

What year did the DTO start for you? What were the circumstances?
The DTO started in the summer of 2010. A group of like-minded friends and myself were out on Martha's Vineyard (specifically Chappaquiddick) discussing some historical situations and how they may have played out differently had the people involved stopped, taken a moment, and had a well-made Daiquiri to pontificate upon. We didn't make a decision for the following week without a Daiquiri in hand.

Are DTOs full sized drinks? Are they split?

A DTO is a celebration of the act of taking a moment through one of the most simple and versatile cocktails of all time. Everyone's DTO is different. It can be a shot or large format. It can be classic, blended, or an obscure rift just as long as time slows down.

Describe how the momentum behind the DTO built up to the room at Boston's The Thing 2013 and Tales of the Cocktail 2015?
The Daiquiri has a tremendous amount of history here in Massachusetts. Starting with the storied history of rum production, to the favoring of the cocktail by the Kennedys, to the modern resurgence of classic cocktails, this was bound to be a cocktail we aligned with here. I got back from Martha's Vineyard that summer and grabbed all of Boston's best bartending talent including Jackson Cannon, John Gertsen, Pat Sullivan, and many others, and lobbied that this is the way we should greet one another and celebrate our industry, and it took hold. The Thing was an event to celebrate Boston's best bartending talent, so it was only fitting that we stopped in the middle to take a collective time out. As for Tales, the DTO has spread across the country and even the globe, so given that Tales of the Cocktail is our national/global cocktail festival, Ann figured this was a good way for everyone to take a moment and celebrate what it is we all do.
Where does the Daiquiri fit into the cocktail craze?
The Daiquiri fits in beautifully for a couple of reasons. It is one of the simplest cocktails to make well while providing an incredible canvas for improvisation. I think the Daiquiri will be an important cocktail for many years to come.

What have you learned about bars from their Daiquiri theory and quality?
Watching the different variants of the DTO has taught me a lot because the DTO is as much about hospitality as it is about quality. I have seen bars create DTO-only cocktail lists, mail DTOs via FedEx, make frozen DTO popsicles, dehydrate DTO into powder, [use] DTO-filled squirt guns, and many more. It has taught me all of the different ways that we can celebrate and collaborate in this industry and have a great deal of enjoyment doing it. As for the Daiquiris themselves I have seen an endless amount of variations at this point so honestly it has only challenged my understanding of just how incredibly versatile a drink like this can be.

Who else would you credit for building up the DTO as we now know it?
The list goes on and on and there are too many shout outs to mention. I will say it truly calls home here in Boston, so I would have to give particular love to Patrick Sullivan, Ted Kilpatrick, John Gertsen, Jackson Cannon, Kevin Martin, and Tom Schlesinger-Guidelli. That is barely even scratching the surface just for Boston, but it's a start. Outside of Boston, the satellite offices of DTO seem to be in Denver as a result of Sean Kenyon, Seattle because of Jim Romdall, and Nantucket because of Clinton Terry. I've heard of DTOs being taken in Montréal, Vancouver, Taipei, Munich, London, and Paris, but I'm not totally sure whom to credit.

The full interview along with about 20 essays and bartender spotlights and 850+ drinks from 100+ bars and restaurants in and around Boston can be found in Boston Cocktails: Drunk & Told available on Amazon, Barnes & Noble, and often the Boston Shaker store.

piñata punch

1 1/2 oz Blanco Tequila (Cimarron)
1/2 oz Pineapple Juice
1/2 oz Lemon Juice
1/4 oz Green Chartreuse
1/4 oz Apricot Liqueur (Rothman & Winter)
1/4 oz Honey Syrup

Shake with ice and strain into a cocktail glass. Garnish with two offset cucumber slices (nasturtium flower).
Two Tuesdays ago, I was sorting through the booklets that I picked up in the various Tales of the Cocktail tasting rooms, and I came upon the one for the Exotico Tequila 2017 Cocktail Competition's Finalist Recipes. In that collection, I was drawn to the Piñata Punch by Seattle's Brandon Weaver, and the combination of Green Chartreuse and apricot liqueur reminded me of the Final Voyage. Moreover, the general structure was reminiscent of the Mexican Fix and Vagos Motorcycle Club. Once in the glass, the Piñata Punch presented a peppery floral aroma to along with tequila notes; the nasturtium flower seemed to match the tequila perhaps as well as the cucumber slices would have. Next, honey, lemon, and pineapple on the sip transitioned into tequila, apricot, and herbal flavors on the swallow.

Sunday, August 6, 2017


2/3 Rye Whiskey (2 oz Old Overholt)
1/4 Sloe Gin (1/2 oz Atxa Patxaran)
1 dash Cointreau (1 tsp)
1 dash Maraschino (1 tsp Luxardo)
1 dash Picon Bitters (1 tsp Torani Amer)

Stir with ice and strain into a cocktail glass.
After I got home from Tales of the Cocktail on Monday, I was in the mood for a nightcap. Therefore, I reached for Pioneers of Mixing at Elite Bars: 1903-1933 and found the Journalist that reminded me of the Mother-In-Law and slightly of the sweet vermouth Brooklyn. Once in a glass, the Journalist shared a dark orange and bready rye aroma. Next, malt, dark berry, and orange notes filled the sip, and the swallow offered rye, bitter orange, and nutty cherry flavors.

Saturday, August 5, 2017

:: jews & booze ::

One of the talks that I really enjoyed but skipped over in the first pass was "Jews & Booze" by moderator Noah Rothbaum (DailyBeast, The Art of American Whiskey), Allen Katz (NY Distilling Co.), Jason Horn (, and Max Watman (Chasing the White Dog) to cover the forgotten history of Jews and Distilling. I was somewhat surprised that this topic would covered in New Orleans until the person next to me in the media line on that Friday afternoon was a reporter for a New Orleans Jewish newspaper; the eye-opening topic of Jews in the South was later discussed.

Noah began by describing how while researching his book on American whiskey, it was not the good ol' American boys doing the work, but a lot of immigrants. Jews have always made their own wine and spirits and oversaw the process to provide Kosher certification, so the skill set was there. Jason continued by mentioning how as Jews filtered around Europe, Russia, and North Africa, they were not allowed to have high standing occupations, but they could become merchants. Jobs like tavern keeping and distillation were jobs that Christians or Muslims did not want to do. For example, in 1492, the year the Jews were kicked out of Spain, the Jews took their anise-flavored spirit recipe with them. Whether it was called ouzo, arak, raki, or mahia, it was all the same thing with brandy distilled with anise and fennel under different names. Since Muslims did not distill, it was the Jews who made it (although the Muslims did purchase it).

Noah confronted the rumor that Jews did not drink. Max later added that one "can only appear drunk [in society] if they are secure in the world." Noah continued that governments relied on Jews to distill for taxation purposes, and Jews were also running bootlegging operations using Christian fronts to sell it. Max was surprised in America how much of the Jewish population moved South; however, given that Jews are linked to peddler tradition, the rural South was an obvious market for them. The Jews utilized their outsider status to sell to both blacks and whites, and they were well known for treating blacks with respect. As for the whites, the South is full of Baptists who do not want to be associated with making spirits, but many of them love drinking it. Eventually, the peddler tradition centralized into stores.

Allen discussed some of the more famous Jews in distilling in America after mentioning Chris Blackwell along with other Sephardic Jews moved to Jamaica to become one of the earliest owners of Appleton Rum. In America, I.W. Bernheim came to the country as a teenager with no money so he started as a peddler. By 1872, his family joined him and the Bernheim brothers started in the whiskey business as I.W. Harper; the company name shed the Jewish surname and instead opted for perhaps the name of his favorite horse trainer. Later, Heaven Hill would produce a straight wheat whiskey called Bernheim in honor of I.W. The book The Bourbon Empire suggested that a quarter of the whiskey business was Jewish despite Jews only making up 3% of the populations. At Prohibition, 25% of all distilleries were owned by Jews. And during Prohibition, Jews frequently became Rabbis to get access to sacramental wines. In fact, one town in Ohio has 27,000 rabbinical licenses.

The five brothers who opened up Heaven Hill in 1934 were the Shapira brothers from Lithuania. The parents progressed from peddling up to owning stores and their sons opened up a distillery. The money came from family members since banks were worried that Temperance would return plus they were unlikely to give money to Jews at that time. Jews were also the ones to help the Beams after they lost their brand Old Tub. Given the Beam family's amazing distilling knowledge but lack of money, they turned to outside investors.

There was a discussion of Jews in the modern spirits world including NY Distilling, Few Spirits, Koval, and Milagro. Moreover, there are companies who got Kosher certification to gain favor with Jewish communities such as Glenmorangie, 209, Absolut, and Johnny Walker (in Israel). And at the end of the talk, we all raised a glass of I.W. Harper Bourbon now produced by Diageo but as a continuation of the 1872 brand (that up until 2015 was unavailable in the States for a 20+ year span).

Friday, August 4, 2017

:: great hoaxes of cocktail history ::

For my final talk that I attended at Tales of the Cocktail 2017, I wrapped things up with a discussion of propagated falsehoods in the booze world that was led by authors David Wondrich and Robert Simonson. Wondrich started with a mention that forgery was as old as writing. "Apocryphal" is another word for forgery, and it dates all the way back to the Bible where splinter groups would forge their own Gospel. While Wondrich provided a few examples of how forgery was utilized for financial gain, he alluded that more of the alcohol-centric forgery was done for amusement. For example, The Squire's Recipes allegedly from 1784 was debunked though it used an 18th century style of language and had papers "aged" in an oven. This book written in 1912 got into the wild and caused a stir until it was pointed out that it called for ingredients like Old Tom Gin that was not around until 1810 as well as other ingredients such as grenadine, tartaric acid, and sweet vermouth that were not very common in the 1780s.

A forgery begins when there is a hole to fill -- a vacuum. Can the author create something that people can trust? Effective forgers have a date and often a location. The description needs to seem real and solid, and it will often cite unnamed sources such as "a book in my possession" or "personal communication."

Simonson covered falsehoods after Prohibition. He began by describing how after World War II, newspapers launched articles and concepts onto the leisure class. Often corporations farmed things out to publicity who fed it to newspapers. This included stunts like during the 1940s how Pimm's hired a PR person to raise the brand in the United States. A rehearsed stunt of an orchestra leader and a few actors and actresses walked into a bar as duos with one pair requesting a Pimm's Cup with cucumber and the other with mint. The argument over which one was right led into a catfight and arrests. This story found its way into all of the newspapers with a lot of useful information about Pimm's for the general public's consumption. There was a similar stunt with the Pink Squirrel where a squirrel was painted pink to promote the drink with similar earmarks as the Pimm's story: a club, a pretty actress, and outlandish behavior. "Shocking pink squirrel wreaks havoc in bars" read one newspaper headline. This stunt was probably hired by Bols that made both of the liqueur elements in the drink.

Wondrich returned to bring up the example of the Singapore Sling. Gin slings were popular throughout British Asia with the earliest definitive reference to a Singapore Sling being in 1903 as a "pink gin sling." It was most likely made pink with Bols Cherry, Cherry Heering, or sloe gin. The Benedictine and bitters components fell out of favor in the 1960s as the ingredients became more expensive. The Raffles Hotel in Singapore needed to up their business so they "found" the inventor's recipe in a safe. Except that this recipe had less expensive ingredients and a lot of fruit juices. There was a similar fabrication done with the Harvey Wallbanger where a businessman was trying to increase sales of Galliano, and he noted that a good amount of Galliano was sold at Manhattan Beach in California. He linked the idea to a surfer and that story lasted for decades. He also hired a caricaturist to put a face to the story, and then gave out swag if people hosted Harvey Wallbanger parties.

The Seelbach Cocktail was another recent hoax that came to light. In 1995, Adam Seger was hired to improved the Louisville hotel's bar program as his first job out of college. He figured that since F. Scott Fitzgerald stayed there and mentioned it in The Great Gatsby, that there had to be a house cocktail. He fabricated how the house cocktail was created before Prohibition when a bartender spilled a Manhattan into a glass of Champagne and the combination worked. Gary Regan while working on the New Classic Cocktails book that was published in 2002 badgered Seger for the recipe, and then it ended up in Ted Haigh's book as well. In October 2016, Seger admitted two decades later that his story was a fake and wanted to unburden himself. He wanted to keep his job and make his mark, so he made up the story and the drink. Perhaps he wanted to come clean due to guilt, or perhaps he felt angered that he had created a great cocktail but he could not tell anyone that the recipe was his. In the end, the drink world was spit between feeling betrayed and thinking that it was awesome that he got away with it for so long without anyone asking to see the original recipe.

Finally, it was time for Wondrich to come clean. While working on his 2002 Esquire Drinks that was published 3 years into his work with Esquire, he succumbed to forgery. Esquire was paying him for a drink of the week while he was a junior professor needing money, and forgeries happen when there is a need. Drinks like the Swinging Chad, the Zamboanga Monkey Tail, and others were "all rectally sourced." The Dulchin was another, but it was one that effected me. Houston's Anvil put it on their 100 drinks list and I went out to a bar to have it made for me since I lacked the eau de vie at the time. Turns out that there was a need for pisco drinks, and it was created for a friend of his, but it was made to sound like an Art Deco era drink. The Vera Rush was not created for a "silent film queen" but for his wife Karen (nicknamed Vera) for a drink that she liked to order in dive bars. The Swinging Chad was not found in the "Clarion Shopper" in the 1960s but was named after the 2000 election's paper counting scandal in Florida. The dash of bitters and Pernod was a trick that Wondrich acquired from Jeff Berry's Tiki work. With that one, Wondrich learned that it is possible to be too obvious and people questioned him about that one.

Wondrich rounded out the talk by stating that he knocked off his own hoaxer status while working on his book Imbibe and realized that he had to be taken seriously. He also dropped the fact that Benedictine was not 500 years old from 1510 but was created in the mid-19th century. And finally, "You can bring a drunk to water, but you can't make him think."

Thursday, August 3, 2017

:: we the people -- cocktails in the colonies ::

On Saturday morning, I had set wake-up alarms in triplicate for I was presenting that morning along with moderator Brian Maxwell (bartender Franklin Mortgage & Investment Co) and fellow panelists Wayne Curtis (author of And a Bottle of Rum etc.) and Warren Bobrow (author of Bitters and Shrub Syrup Cocktails etc.). Brian started things off by declaring that this was not a punch seminar: it was about individual serving-sized drinks in the American Colonies.

Wayne began by describing how rum dominated American drinking from the 1600s until about the Revolution in the late 1700s (with beer and cider also playing a role with some imported wine and Madeira as well). A year after Columbus discovered the New World for the Europeans in 1492, he brought back sugar cane plants to the West Indies from the Canary Islands. As luxury items like coffee, tea, and chocolate began to take off in the mid-1600s, these bitter foodstuffs required sugar to make them more palatable. The cooked down, caramelized molasses that was a byproduct of sugar production was of little use for a while until plantation owners learned the value of mixing it with a little water to allow it to ferment. Soon, sugar plantations could cover their costs on just the rum and molasses and the sugar was just profit. Wayne pointed out that it was not just the Thirteen Colonies, but 26 colonies under England rule if you included the islands. The northern colonies supplied the food and lumber while the islands traded back rum and molasses.

Wayne described historical accounts such as Israel Acrelius' where brandies such as apricot and peach were made domestically whereas grape brandy was imported. The Flip of rum, sweetener, and a hearty beer heated with a red-hot piece of iron had a good run until around the 1780s. The caramelization of the sugar and the toasting of the grains added a heavenly flavor that Wayne was not allowed to demonstrate this year (the fire marshal probably caught on since I saw Wayne demonstrate it at Tales of the Cocktail 2011). The egg was most likely not in this hot Flip for the result would end up chunky akin to egg drop soup. The evolution into a cold drink with eggs most likely happened in the 19th century.

Warren took over with a description of how water was a major source of food poisoning. We take for granted that our water is pure today, but in the Colonies, water had to be boiled or mixed with alcohol to cleanse it. Vinegar was also used extensively along with bitters to heal the stomach. That vinegar ended up in acidulated beverages called Shrubs that were a method of fruit preservation.

Next, Brian discussed how the pineapple became the symbol of hospitality in the Colonies as it was hung to signify that someone was back from a voyage. While the Tea Stamp Act got most of the attention in the history books for leading to the Revolution, it was the 1764 Molasses Act that showed the first signs of rebellion. It also shaped how the country drank for when sugar, molasses, and rum became taxed, the country focused more on making our own alcohol with grain.

I rounded out the talk to discuss how the concepts and drink recipes that the other panelists mentioned could be brought into effect in a modern bar given my experiences as head bartender at Loyal Nine, a Colonial-inspired and East Coast revival theme in Cambridge, MA. Here are excerpts from my notes with links to the drinks (instead of putting up a slide deck). Since I was given a lot more time to fill than expected, I ended up providing a lot more detail, extra pointers, and side anecdotes:

"I first met our chef, Marc Sheehan, back in 2012 through one of my bartender friends who partnered with him to do a historically themed pop-up dinner series called Brass Tacks. Marc was cooking at one of the better restaurants in town but he wanted to utilize the love of history that he went to college for. When I saw an ad for a bartender in January 2015 for Marc's own brick and mortar restaurant, I applied since I wanted to work with his energy and respect for history and it was time to move on from the bar I was working at. The restaurant is named after the Loyal Nine who along with the Sons of Liberty spawned from the Boston Caucus Club. The Caucus Club was a tavern society formed to discuss issues of how England was financially and socially constricting freedom in the Colonies. While the Sons of Liberty were the politicians who fomented the Revolution, the Loyal Nine were a secret society of tradesmen and craftsman that included printers, distiller, jeweler, metal workers who opposed the Stamp Tax. They all worked with their hands and were trying to institute a change – not unlike what we are trying to do at our restaurant.

We at Loyal Nine focus on the 3 main spirits that were drank around that time: brandy from the Old World, rum from the New World, and Madeira which was a tax loophole. Madeira was a trade loophole for British law forbade colonists from importing goods directly from Europe – they had to pass through England and pay taxes and shipping costs; however, Madeira is an island off the coast of Africa and it was exempt. It is also fortified and also very shelf stable with Madeiras being fine two hundred years later. Madeira was what was drank at the signing of the Declaration of Independence. We do have other spirits but with less depth such as only having one blanco tequila and one mezcal especially in deference to one of the finest agave bars in the city, Lone Star Taco bar, being across the street.

There are three ways that we approach Colonial drinks and older styles of drinking
a) recreate the classics as close as possible
b) reconsider the old & updating them with modern flavors
c) rethink the modern to bring an aspect of it back a few centuries

Recreate the classics as close as possible:
Switchels have some similarity to shrubs in that there is a vinegar component to make it refreshing, but it is a mix of the vinegar, ginger, sweetener, and water; often, that sweetener was molasses but honey, maple, and various sugars have been utilized. The drink's origins began in the Caribbean, but it traveled up to New England where it took hold in the late 17th century. It was also dubbed the Haymaker's Punch for it was very popular with New England farmers especially on hot days. I worked with my chef to see what housemade ingredients he had that I could play with that included a fermented molasses that we use on our ribs and Russet apple cider vinegar that he had made from last year's harvest. I also used the house fermented ginger beer that one of the owners makes as the ginger element. To make it boozy, I opted for rum as a base which was temporally accurate if there was any mixing done back then. As an off menu item, half the servers described it as a Switchel and half as a Haymaker's Punch, with the latter being a better seller. It would not be the last time that name choice was key. At the bar, I connected with guests by describing the drink as a “Colonial Dark & Stormy” – an old combination that matches modern sensibilities.

For Winter one year, I made a Hot Buttered Rum batter that utilized the regular spices of cinnamon, nutmeg, allspice, and clove. I also worked with the kitchen to match the food by including in Piccalilli spices which were a British condiment spice blend based on Indian spices that made its way over to the American Colonies. It was an easy sell to offer this with the dish or dishes that utilized Piccalilli spices with guests commenting on the beautiful pairing. Also very easy to sell when the temperature drops to the single digits. At our Holiday party, I made this for our chef Marc with his favorite liqueur Malört as a joke – except he really loved it. We put it on the menu below the rum option as “…or drink like chef with Malört” and it sold very well. People love to drink like the bartender or the chef. Which leads me to the next concept...

Reconsider the old with modern flavors:
When I did the Black Stripe that appears in Jerry Thomas’ 1862 cocktail book, I opted for the hot version of rum, molasses, and water. Obviously a very old and basic combination. Here, I subbed out half of the rum for Malört – a wormwood based herbal liqueur. Despite the cold weather, when it was called a “Black Stripe,” no one bought one. The following day, I pitched it to the servers and the bar guests as a “Toddy” and it sold rather well. Adding the herbal liqueur added some pizzazz as well as modernized it.

As a tribute to the predecessor of the Loyal Nine, I created a Rum Flip to honor the Caucus Club. While keeping Colonial flavors like honey and Madeira, I also added some modern ones like Amaro – here, Averna. Another Flip was based off of Jacob Grier’s sherry-based PX Flip that utilized a whopping amount of Angostura Bitters. Using extreme amounts of bitters is definitely a modern trend that can be a selling point to certain guests where a Madeira Flip alone would not be as convincing to them.

Rethink the modern to bring an aspect of it back a few centuries:
One of the only drinks that predated the restaurant’s hiring of the bar staff was the Dirty Martini. I remember at my job interview, one of the owners told me that there would be a Dirty Martini on the menu. I replied that if there was a way to elevate this drink, that would be awesome, otherwise we shouldn’t waste space on the menu. I wasn’t told how it would work, but I had faith. The Dirty Martini here ties in with our kitchen by using sauerkraut brine (as well as sauerkraut salt and pickled vegetable garnishes). Lactic pickling is Colonial and similar to shrubs but is often more done with vegetables than fruit. It also utilized a byproduct of our kitchen. When we opened, we did not have olives in house for they were not very New England. However, guests expected them and servers made emotional pleas to make their current and future guests happy. Eventually, we had to bring on olives and olive brine and make sure that the guest wanted the Dirty Martini on the menu. Unlike the kitchen, the bar is expected to be more general and for everyone’s taste sensibilities.

Another modern drink style that could be merged with the exploration of the Americas during the Colonial times is Tiki. Rum and citrus were very Colonial. So were tea, tamarind, guava jelly, Madeira, brandy, and other ingredients that work well with the Tiki style and the Colonial theme. Here, I riffed on Hell in the Pacific subbing out the 151 rum and swapping it for Madeira and adding some spice element to make Hell in the Atlantic. We also utilize Colonial Tiki mugs (bird-shaped planters) instead of exotic ones.

Points to consider:
• Just offering the drink verbally or on the menu is not enough.
• Think about the name and consider renaming it to something more modern or approachable.
• Sell it with enthusiasm.
• Use more modern ingredients, flavors, and styles to gain the guest's trust.
• Figure out how to compare the old to modern drinks.
• Utilize the moment of bartender's choice or gifting “thank you juice”
• Use flavor and spice combinations that pair well with dishes and desserts and sell it that way as a pairing. Work with the kitchen to generate this synergy.
• While you can design your food and drink program any way you wish, the bar is still believed to be more general purpose. My chef would not put a burger on the menu (he did put a sandwich on the bar menu) for example, but Cosmos, cold glasses of vodka, and olive-laden Dirty Martinis still are requested and made.
• It is surprising how many people declare that they are “foodies,” and then a beat or two later say that they only drink vodka.
• Our menu has diversity from modern to Colonial and hybrids in between to make things approachable. Also, life would not be as livable without a Negroni, so we definitely offer a variation on the menu as well as make the original."

Wednesday, August 2, 2017

:: making money while breathing fire ::

My middle talk on Friday at Tales of the Cocktail had one of the more curious titles, namely "Make Money while Breathing Fire." The name was not about breathing actual fire but how bar teams can differentiate into the greeter and the speed person/drink maker. The panelists were JJ Goodman (owner of London Cocktail Club), John Lermayer (Miami's Sweet Liberty), and Zach Patterson (West Hollywood's Melrose Umbrella Company) with moderator Adrian Biggs (Bacardi ambassador).

The premise of the talk was that with the cocktail renaissance, there was a lot of pressure in making ice, appearances, glassware, ingredients, and cocktails perfect, but at what cost? Bars and bartenders became too elitist and the guests had to follow the rules of the house. It became a trade-off of either getting a good cocktail but having a poor vibe, or having a good vibe but having to deal with getting a beer and a shot at best. At some point, party and craft needed to cross. Unfortunately, as I wrote about in Braintending and Three Phases and elsewhere, if a guest get a good drink but a mediocre experience, they will not return. And many times a bad drink with a great experience is preferable. Zach explained it better with how one can walk into the best cocktail bar and have the best drink but still have a horrible time and not want to return. At a dive bar where they "fucked up the drinks" but you had a great time, you will probably return (and cross your fingers that the next time, you get a better drink).

Zach during his introduction discussed how people are his battery, and during interviews, he likes to ask "Do you like people?" and "What drives you? What about hosting and entertaining? And does it awaken you?" Adrian during his introduction pointed out that in 2011, none of the bars in the list of the top 50 cocktail bars that year played music; by 2016, there was a generational shift to be more fun and raucous and that was portrayed in the top 50 list that included Dead Rabbit, Attaboy, and Clumsies.

John explained that the secret at Sweet Liberty was simplifying what they were trying to accomplish. They narrowed it down to 5 things: drinks, food, atmosphere (lighting & mood), music, and service. This was supplemented by their core values of pursuit of happiness and respect every shift. For the former, it required promoting a healthy work environment; John explained that it was not the absence of sickness but bringing out his staff's best. For the latter, things start with self respect and respecting each other including the use of please and thank you. An owner or manager can get the best out of workers if they feel comfortable.

Adrian then continued on to capture the title of the talk in describing the bar team as being a combination of fire breathers and money makers or ones that provide great guest interaction and ones that make most of the drinks. A good duo will have someone say "I'm going to make 50 drinks and you go make us some money." Zach explained that the designation between the speed person and the greeter cannot be too focused; if it is not intermixed, the guests will just feel like a ticket that gets passed down the line. John explained that a fire breather is needed to get people to loosen up, for moods are contagious.

John explained some of his thoughts on team building and how it was not a family. John exclaimed, "I have a family and I love them, but I wouldn't have them work for me... [Here,] if you fuck up, you're off the team." The team itself has to make the new recruits feel comfortable; if the new guy faces an internal clique that he cannot crack, he will leave.

JJ described his opening bar concept as, "A bartender's paradise. A bar where you can dance on the table while drinking a perfect Dry Martini [while] listening to AC/DC." The concept included a consideration of how to generate repeat business which is the strongest currency a bar can have. John explained how making people feel comfortable (which Zach described as having to feel like home) with every design element having an effect on the guest. Design of the space was crucial. Moreover, in restaurants, you try to turn tables, but in the bar industry, you try to get people to stay. One way is by creating memories down to having a cool bathroom and layering their experience; design will help accomplish that. JJ reminded that the matching the neighborhood is important in design, and it is key to map out the room to figure out what every guest will see from every spot in the room. As for the bartender cockpit, figure out the proper well design, bar depth, and seat height; moreover, get a bartender to design the bar itself.

JJ later put forth the concept of a triangle of atmospherics that are essential for a party: music, temperature/heating, and lighting. If the guests are not comfortable with these three, they will probably not stay. John concurred and mentioned that the first thing that he does when walking into his bar is adjusting the lights and noting whether the music is at the right volume with the correct playlist for the night. He also highly recommended getting a lighting professional.

In terms of guest relations, the bartender has to work to raise their confidence. John proffered the idea of complimenting the guest on their choices whether it be their cocktail selection or their watch; confident people spend more money since they feel good. Also, do not "vodka shame"; JJ later suggested putting a familiar drink like a Mojito on the menu -- it makes them feel comfortable and lets them judge you on how excellently you can make it. Zach compared the bar to the kitchen in a house party. Therefore, do not just drop the menu, but treat people like they walked into your own kitchen. Both Adrian and Zach mentioned how drinks should not be comped for someone you know but for only someone you just met; Zach takes it one step further by bringing over a manager or bartender and introducing that guest to them.
The presenters put up this quote to discuss team development. A good bar manager will figure out every person's strengths and weakness, and will try to make them better a long the way. The team should be rotated to give everyone experience in all the positions. Perhaps do not put the weaker person on that station on a Saturday night, but perhaps on a slower night or slower part of the night. After all, the bar is a business.

Tuesday, August 1, 2017

:: when good beer goes bad ::

I began Friday morning at Tales of the Cocktail with a talk on beer flaws that was moderated by Elayne Duff (Global Manager of Training at InBev, prev. Diageo head mixologist) along with presenters Mirella Amato (Global Director of Beer Knowledge at InBev, master cicerone, and author of Beerology) and Steve Riley (founder of, certified cicerone).

The seminar discussed the many reasons why beer goes bad. Beer unlike spirits is a delicate beverage. Even if it was perfectly brewed, mishandling will change its aroma and flavors, and these new notes are called "off flavors." Learning to identify these off flavors are useful in addressing customer complaints (or using them to detect them before they get into the hands of customers). Beer has four major enemies: time, heat, oxygen, and light. In addition, bacteria such as those that break down sugars into lactic acid are an enemy as well.

To demonstrate three flaws, Budweiser was spiked with lab samples of off flavors with a sample of pure Budweiser offered as a control to determine baseline notes. The first off flavor was T2N (trans-2-nonenal) which provided no aroma but came across as a flat taste of wet cardboard, dusty books, and old (or Dollar Store) lipstick. The causes of this flaw are oxygen, and these oxidative flavors are precipitated by both heat and oxygen. For a light lager, these notes can develop in a few months, and more complex beers can mask these notes. Storing beer cold will help to delay this change; always store the beer colder than the temperature at which it was fermented. Moreover, always check the expiration date on beer when it is delivered and practice FIFO (first in, first out) inventory rotation. In unopened beer, this is often a packaging error at the brewery. For keg beer, some bars still use air compressors instead of CO2 of N2 tanks, and this fills the keg with oxygen; while frequent in the past, these units are rare but still in the market. In comparing beer to fortified wines, liqueurs, and spirits, oxygen and heat will cause color changes in St. Germain, give off flavors in gin, and decrease the creaminess of whiskey. However, oxygen is useful in developing flavors like rancio, the nutty flavor in Cognac that appears after a decade or so in barrels, as well as the nutty flavors in some aromatized wines like Spanish vermouth. In fact, there are a few beers that are stored with oxygen to generate madeira and sherry-like notes.

The second off flavor was mercaptan which is known as lightstruck. This flavor is the reaction of hop's bittering compounds and ultraviolet light that quickly occurs in clear and green bottles, slowly in brown bottles, and not at all in cans. This aroma is reminiscent of skunk, cat litter, and sewer gas, and it is generated when ultraviolet light triggers alpha-acids (bittering agents in hops) to break off a free radical that combines with a sulfur compound in beer to make a chemical that is close to that found in a skunk's glands. Miller High Life gets around this problem by using hop extracts that are isomerized to deliver bitterness while being light insensitive. On premise places can get sleeves to go over their fluorescent light bulbs to block out some of the UV. While incandescent and LED lights have little effect, daylight can effect the beer in as little as 5 minutes. Light can also change spirits such as whiskeys losing their color which can effect perception by consumer. The panel could not come up with any positive uses of ultraviolet light exposure.

The third off flavor was diacetyl that comes across like buttered popcorn, smells like the bar the morning after, and offers a slick mouthfeel; the butter and creaminess was compared to a Werther's candy. The issue is generally attributed to dirty beer lines that contain anaerobic bacteria such as lactobacillus and pediococcus. However, diacetyl can also be a byproduct of fermentation that is generated by the yeast themselves. One major difference is that yeast do not add a sour note, while these bacteria do, so buttery + no acid stems from a brewery issue, and buttery + acid stems from the bar's equipment and maintenance. These bacteria can be prevented by being mindful when changing kegs, visually inspecting and cleaning the coupler every keg change, never resting the coupler on the floor, and wiping the faucet with hot water to clean off bacteria. Line cleanings generally take a minimum of an hour to clean 10 lines properly, so if your service is faster than that, it is probably incomplete.

Not all lactic acid bacteria are bad for it can be utilized in the ferment to control the growth of other bacteria and it can create the proper pH for yeast to work such as in sour mash in whiskey. It can also be used in rum such Jamaican ones where the backset in dunder contains lactic acid bacteria to create a more flavorful product. Finally, certain German beer styles such as gose and Berliner weisse utilize these microbes to good effect.

A longer list of flaws and their descriptions can be found here as well as in many beer books.

The final point that was brought up was glassware and how to improve cleanliness. A clean beer glass will have CO2 gas bubbles cascading up to make a head on the beer that lasts, and after each sip, the head will leave lacing on the glass. A dirty glass will have large fisheye bubbles, lose carbonation and head, and will have bubbles stuck to the glass' wall. Some frequent causes are finger print oil from the "spider-carry", dairy (such as when the staff uses that glassware for coffee), sugar resin from soft drinks, and oils from greasy silverware and napkins being jammed in during a table clearing. Three compartment sinks are not efficient at cleaning off oils, and a pub scrub such as KissKlean can be utilized to remove grease. Finally, frozen glassware will create flat tasting beer akin to sticking a beer can in the freezer.

little boots

1 oz Diplomatico Planas White Rum
1 oz Amaro Montenegro
3/4 oz Lemon Juice
1/2 oz Orgeat
1 tsp Bittermens Tiki Bitters

Shake with ice, strain into a Collins glass, and fill with crushed ice. Garnish with 1 dash Angostura Bitters and a lemon twist, and add a straw.
As I was approaching Compere Lapin, I bumped into Tad Carducci who was leading a bus-drawn Diplomatico Rum cocktail crawl across the city. Tad invited me to join them at the Cure, so I agreed and hopped on the bus. There, we were treated to a small menu of Diplomatico drinks, and I selected the Little Boots created by Cure bartender Ryan Gannon who also was the one who mixed it for me. Once prepared, the Little Boots gave forth a lemon, clove, and cinnamon bouquet to the nose. Next, a creamy lemon sip transitioned into rum, nutty, and clementine flavors on the swallow with a spice-driven finish.

Monday, July 31, 2017

solo rosa

1 1/2 oz La Caravedo Torontel Pisco
3/4 oz Lemon Juice
3/4 oz Honey-Ginger Syrup (here 3/8 oz each of honey syrup and ginger syrup)
1 dash Peychaud's Bitters

Shake with ice and strain into a cocktail glass.
After meeting up with my seminar's fellow panelists to discuss the talk, I decided not to attend a talk but to go to the pisco tasting room followed by the one for "real rum." One of the drinks at the pisco room was created by Boston's very own Jackson Cannon that he created for an upcoming Les Sablons menu. The combination was alluring for it reminded me of a pisco Penicillin with Peychaud's Bitters in the mix. In the tasting cup, the mix was rather floral on the nose along with honey and ginger aromas. Next, a lemon and honey sip led into pisco and ginger spice on the swallow.


1 oz Lemon Juice
1 oz SC's Molasses Syrup (*)
2 1/2 oz Seltzer Water
1/4 oz Allspice Dram
1 1/2 oz Diplomatico Mantuano Rum
1 dash Angostura Bitters

Flash blend with 12 oz crushed ice, pour into a Collins glass, and garnish with a lemon twist.
(*) 1 cup water, 2 cups sugar, 2 oz Brer Rabbit Mild Molasses. Heat and stir sugar and water to dissolve, add molasses, stir in, and turn off heat.

For my second talk on Thursday at Tales of the Cocktail, I attended a talk called "Falernum, Shrubs, & Mythical Caribbean Rum Liqueurs" presented by Ian Burrell (rum ambassador), Martin Cate (Smuggler's Cove), Benjamin Jones (Rhum Clement), and Richard Seale (Four Square). The seminar was a collection of product descriptions and lore about how each island in the Caribbean has its own set of small batch rum infusions with various flavors and spices. Many of these were aphrodisiacs that contain things like Horny Goat Weed and Bois Bande (translates to "hard wood") with names and nicknames to match. Others such as orange shrubb and falernum were less sexually charged with the former making good use of citrus surplus and the latter approaching a Daiquiri in cordial form. One of the drinks presented was Martin Cate's Pampanito that he based off his trip to Jamaica; there, he spoke to Appleton's distiller Joy Spence, and she described how molasses is mixed with lemonade on the island and of course sometimes they add rum to the mix. To continue with the Jamaican flavors, Martin added allspice dram, and he lightened the balance with the soda water. Martin alluded that there was another name for this drink that he created for Tales of the Cocktail one year, and that got changed when it did not match up with the talk's sponsor. The Smuggler's Cove book states that the recipe got its name from the USS Pampanito that was docked in San Francisco at the time.
The Pampanito was prepared at the presentation without a lemon twist so the nose was mostly dark molasses aromas. Next, a carbonated lemon sip shared darker notes from the rum and molasses, and the swallow was an elegant mingling of rum, molasses, and allspice flavors.

Sunday, July 30, 2017

rutte old simon martinez

2 oz Rutte Old Simon Genever
1 oz Martini & Rossi Sweet Vermouth
2 dash Fee's Orange Bitters

Stir with ice, strain into a cocktail glass, and garnish with an orange twist. This is a modification of the recipe in their book; the drink prepared for me was closer to 3:2 and shaken.

This year, some swag appeared in my room on two different days perhaps by way of the cleaning staff as the agents. This swag included Q Soda, Red Bull energy drinks, small bottles of spirits, and drink tickets for the Carousel Bar downstairs at the Monteleone. I am not sure if this was due to my media credentials, for I was staying at the Monteleone due to the deal they offered me for being a presenter. With many of the seminars being dry or pretty close to it especially as compared to previous years, I decided to treat myself between the first two talks to a Martinez via the ticket Rutte had left for me. Their Martinez recipe utilized Genever which I have done with lighter examples such as Boomsma Oude and Jonge in the past, but it lacked the Maraschino that is often included in the modern day accepted Martinez. I have definitely seen liqueur-less Martinezes in the literature that were described as "Prepared like a Manhattan but with gin" (as well as ones that call for curaçao as the liqueur instead).
Once mixed, the orange oil filled up the drink's nose. Next, grape with a light malt note filled the sip, and the swallow let loose the rest of the Genever notes in a malty blast that was very low on the juniper. The combination sort of hit a midpoint between an Old Tom gin Martinez and a Manhattan, and the lack of extensive new charred barrel aging is probably what kept the drink in the middle ground.

:: from dunder to wonder ::

Thursday morning of Tales of the Cocktail, I attended a rum talk called "From Dunder to Wonder" moderated by Don Lee (Cocktail Kingdom, etc.). In the panel to discuss what is rum funk and where does it stem from in the process were Arielle Johnson Ph.D. (flavor expert at MIT's Media Lab), Joy Spencer (Appleton Rum's master distiller), and Jim Romdall (brand manager Novo Fogo Cachaça, prev. manager of Rumba). Don started his quest by figuring out how science could assist this process, so he contacted Arielle to help him write this seminar proposal.

Arielle decided on doing sensory analysis paired with quantitative descriptive chemical analysis. For the chemical analysis, she analyzed rums for potential flavor molecules using gas chromatography followed by mass spectrometry (GC-MS). Gas chromatography works by separating lighter flavor molecules from heavier and stickier ones, and the molecules can be read out in a spread via the spectrometry. Don pointed out that GC-MS can help to figure out what molecules are in the rum, but it cannot tell which are providing the funky notes. Moreover, doubling of a molecule's concentration might not double the intensity of funk since perception is often logarithmic (but not the same log scale for each molecule). In addition, while color is controlled by 3 genes, the nose utilizes over 14,000 genes to do its detecting. Arielle joined in on that by saying there can be positive or negative interference in mixtures; this synergy or dampening means that the human aspect is not just due to the chemistry.

Jim expounded on the process by explaining how rum is hard to categorize since it is one of the most diverse spirits being produced. There are not a lot of rules in the making of the spirits such as the use of column and/or pot stills, cane and/or molasses, funky or not, and flavor and/or sugar added. Joy narrowed down the countries to Jamaica which is well known for full bodied rums with complex flavors. The rums there are categorized by ester concentration with Plummer being in the mid-range and Wedderburn style being at the mid-high range, and the two of them are the components of the funky Smith & Cross Rum. While there are rum styles with ester concentrations below that, the ones above it are being utilized for perfume or flavor. Jamaican rum production rules require fermentation and distillation in Jamaica, filtered limestone water, use of molasses, integrity of age statement signifying the youngest rum in the blend, and the use of no additives. While Jamaica was home to over a hundred rum distilleries in the early 19th century, that number is down to 6 today. While some have column stills, it is the pot still that gives the funk note to the rum. Joy also explained that Appleton has its own special yeast that pairs well with the still design to give Appleton its orange peel note. Moreover, each distillery has its own wild yeast indigenous to the distillery that can get into the ferment besides their chosen house yeast strain, and molasses can contain its own natural yeasts that vary by where it is imported from.

Arielle continued on explaining how funk molecularly is a black box since we do not know which molecules are funky. Some of the opportunities to create funk include the chemical transformations of proteins attaching to sugars during the cooking process to make molasses, the ferment such as what yeast, what temperature, how long, and what strength of the finished product, and which method of distillation with the pot still providing more compounds and the column giving higher purity. Aging in oak and the oak's toast level can add, subtract, and transform, and there are definitely esters being generated in the barrel as well as in the heat of the still.

Some known funk esters are ethyl acetate (fruity nail polish), ethyl butyrate (pineapple), ethyl hexanoate (green banana, pineapple), and isoamyl acetate (ripe banana, pear). But many of the other molecules are not known. We do know what flavors are used when we talk about funk, and these include grassy & fatty, game-y, fruity & beany, sulfurous/gunpower, and aged meat. The last is where the term hogo stems from -- it is derived from the French term haut gout which can be defined as the slight taint of decay especially in wild game meat that was once considered desirable. Also, it is known that dead yeast can generate some of the fatty acids that transform into esters.

When the topic of dunder pits came up, Joy described how not all Jamaican distilleries have dunder pits, but that is often associated with the high ester ones. Dunder is the waste of distillation, and Appleton utilizes it for fertilizer whereas other distilleries add it back into the process. So it is not just the dunder pit where these funky esters stem from. Jim followed up by explaining that producers repeat techniques to maintain the flavor without knowing what specifically that part of the process does to the end result, and Don pointed out the problem of causation versus correlation. Yes, dunder pits can generate flavor but is that the single source reason?

While the presenters were talking, the audience tasted 8 rums and rated them with a variety of perception scales that Arielle could later correlate with her GC-MS data, but the talk moved on to rum funk in cocktails. Jim is a proponent that all rum cocktails ought to have a bit of funk, and he often challenges people to name a drink that does not taste better with a 1/4 oz of Wray & Nephew. When I tweeted that, someone suggested the El Presidente (although the book Pioneers of Mixing at Elite Bars: 1903-1933 suggests that Cuban rums of that era such as Bacardi would have been closer to funky agricoles given their use of skimmings than the clean Spanish style of today). Indeed, Jim declared funk to be the seasoning of rum cocktails, and without it, it is "white people chicken." Jim is also a fan of aged rum in Daiquiris, and he had one of his Daiquiri recipes made up for us:
Funky Daiquiri
• 1 1/2 oz Appleton Reserve Rum
• 1/2 oz Wray & Nephew Overproof White Rum
• 3/4 oz Lime Juice
• 1/2 oz Simple Syrup
Shake with ice and strain into a cocktail glass.
One of the reasons that rums are blended in cocktails as opposed to the use of two or more gins or American whiskeys is that each rum carries its own unique funk character. This character can also be utilized in split base spirit drinks such as rum with whiskey, brandy, or apple brandy. Just like the late 19th century had the dash of absinthe that got incorporated into the "Improved" cocktail, perhaps there could be a term for adding a dash of funk. Previous, Jim was known for topping drinks with Ardbeg for its funky smoke, and someone convinced him to run with the Twitter handle @ardbegfloat for a while, so his fascination with high intensity accents is not new.

Saturday, July 29, 2017

:: the floor staff - the unsung heroes of hospitality ::

One of the talks that I attended on Wednesday was about the floor staff -- everyone from servers to maitre d' and hosts to managers -- and how they can promote hospitality and the bar program. The panel consisted of Anna Kah McLoughlin (Bacardi brand ambassador, prev. maitre d' Dead Rabbit) as the moderator along with Jim Meehan (owner/bartender P.D.T.), Hana McClarley (maitre d' Nomad), Laura Torres (maitre d' Blacktail), and Eamon Rockey (general manager Betony) as the speakers.

Anna began with the premise that in many drink-forward establishments, it has been all about the bartender but the rest of the staff gets ignored. On a busy night at the establishments that the four panelists work at, 75-90% of the guests are on the floor. Generally, the bartender is the most knowledgeable but the floor staff are seeing most of the guests and making the impression. The challenge is how to prevent the guest from feeling that the server does not know anything about cocktails and spirits? Laura followed up by explaining that the bartenders also have an advantage as the guests come to their bar whereas servers come up to the guests' table which instills a different power structure. Jim explained the value of cross-training such that the servers on the floor are just as knowledgeable as the bartenders; in fact, Jim started taking floor shifts to take it easier on his body, and he learned from the experience when he was asked "what does the bartender think of this?" despite that it was his place and he was a bartender there too. Unfortunately drinks will come out faster at the bar, so there is a value of sitting at the bar in front of the bartender; therefore, try to think of ways such that service ticket drinks do not take longer as the guest should not be punished for sitting at a table.

To instill values within the team, management should think about equity in terms of how much each position is making and what uniforms they are instructed to wear. Jim repeated the idea that people should work multiple positions such that there is no concept of a higher position; moreover, there should be equal pay in the pool especially since servers do most of the business in bars. Eamon warned about higher staff demanding respect just due to their title instead of investing in their team and giving them empathy and developing a nurturing environment. Laura added that the server should be comfortable in questioning the bartender to ensure consistent and high level of quality; straw tasting drinks before they go out to the floor and asking bartenders to straw taste or remake a drink should be within their rights. Ana followed up that the server is the last quality check to ensure a great product.

Hana explained how pre-meal meetings can help instill equality and communication. At Nomad, everyone from chef to server sits down together such that superiors and subordinates get to converse. Laura mentioned how doing something "of the day" such as spirit or cocktail during pre-meal helps instill knowledge and presentation skills; this should not be just the barstaff presenting but the servers as well. Servers need to feel like this is their career and their industry. And in a pooled house, there is no reason why everyone cannot hit a table throughout the night. Hana and Laura both then mentioned goal setting such as servers trying to sell one of each cocktail on the menu that night or perhaps just the least selling cocktail. Or perhaps get everyone excited to break a cover record. Hana explained that they have legend nights where the goal is for each staff member to create a legendary experience for one table in that section by figuring out what would make things extra special.

Eamon provided a 7 step process in the greet. The idea is not how you say hello when a guest walks in but how to instill trust in them:
1. Identification & Appreciation. Let the guest know they are welcome.
2. Figure out their immediate needs and start out on the right tone.
3. Identification of boundaries. Find out the things that govern the guests' needs such as allergies.
4. Trajectory. Solicit the information that will allow the experience to be appropriate with the time frame.
5. Provide all the resources at your disposal such as menus.
6. Clarity and activity: ask and receive the questions that make sure every one is on the same page.
7. Provision of fundamentals. For example water: it should be there, but it does not have to be the first thing brought up (still or sparkling?) for it is the least exciting.
Jim commented that he prefers to give the staff room to fail. From his conversations with Danny Meyer, he learned that it is not about perfection, it is about excellence; if someone makes a mistake a fails at perfection, excellence allows them a chance to remedy it.

tiki enough

2 oz Gin
3/4 oz Lemon Juice
1/2 oz Pineapple Juice
1/4 oz Orgeat
6-8 leaf Mint

Shake with ice, add 1 oz soda water, strain into a Pilsner glass, and fill with crushed ice. Garnish with a lemon twist and 2-3 dash Angostura Bitters, and add a straw.
After settling into my hotel and registering for Tales of the Cocktail, I set off into the French Quarter with the intention of ending up at the Cure like I have done on the previous 5 years' Tuesday nights. Instead, I ran into the Backbar and friends crew and was invited to join in on their bar crawl. While many of those drinks did not have recipes to share such as the Erin Rose's frozen Irish Coffee or my Tiki drink at Latitude 29, we did end up at Cane & Table which I have had good luck with in the past. There, I requested the Tiki Enough which was billed as "a Tom Collins met a Royal Hawaiian." While the recipe provided to me by the bartender seemed a bit tart on paper, it does mirror the Royal Hawaiian printed in Bottoms Up. Once served, the Tiki Enough offered a clove and lemon aroma that led into a creamy pineapple sip. Next, the gin shined through on the swallow along with minty and nutty accents.

Friday, July 28, 2017

:: best of tales and nola 2017 ::

On Monday, I got back from my 6th Tales of the Cocktail conference since my first in 2009. I was not intending to go to Tales this year in order to free up my days off to visit another city and event, but I was invited in late February to fill in for a seminar speaker. After a few days of discussing how I fit into the talk, I quickly agreed and requested the time off. Several people asked before and during if I was supporting or selling my new book, Boston Cocktails: Drunk & Told; the answer was no, but feel free to support it now on Amazon or via the links in the upper right of the blog page. Just as every year is a bit different where I ended up spending my time, I did wind up in the Bywater for food, drink, and entertainment several times (as opposed to only once for a night event last year). The koi in the Tales symbol that I crafted were part of the art that is spread throughout this region, so I co-opted them for the 2017 Tales posts here. Without further ado, here are some of my best moments of the week:

Giving a seminar at Tales! While I have given talks at Portland Cocktail Week, Barbara Lynch's Stir classes, and the BCA drink series, I have never given a talk to this many people before. The worst part was the night before when I was so concerned about waking up for my 10:30am time slot on Saturday morning that I set three alarms; if I missed my flight home, there would be another flight, but if I missed the talk, that was it (I originally wrote this up as "The biggest overkill at Tales"). In the end, I didn't need any of the alarms since I slept poorly and woke up early on my own. So I got breakfast, took a walk, and got into a good mindset. I figured that my time slot would be 10-15 minutes at the end to tie Loyal Nine's bar program into Colonial cocktails of the past. However, the other speakers ended sooner leaving me with a bit of time to fill, so I ran with it and told some humorous stories along the way. I'll post my notes on it in a few days.
Best talk at Tales: Making Money while Breathing Fire by Zach Patterson, JJ Goodman, Adrian Biggs, and John Lermayer. Not flaming liquids but how to provide hospitality as well as service. Between beginning with punk rock tunes, one of the presenters drinking too much product from the energy drink sponsor, a Piña Colada toast while everyone stood and sang the Escape (The Piña Colada Song), and John Lermayer nailing complicated concepts succinctly, this was truly high energy and entertaining. I'm definitely writing up this one too.
Great talk trend: Female presenters! Yes, my talk like many was guilty of being all male; in fact 7 of my 11 (including mine) were all male. Four were not and were all 50-100% female presented/moderated: Eight Flavors, the Floor Staff, From Dunder to Wonder, and When Good Beer Goes Bad.
Best science-y talk: From Dunder to Wonder with a MIT Media Lab professor who did gas chromatography-mass spec analysis on rums and the panel utilized the room to rate the rums for funkiness; such data could get at which molecules and where in the process funk (or flavors and aromas perceived as funky) comes from.
Great bonding moment: Jews & Booze. Besides a great history, it was good to reconnect with my people even if I am not religious or practicing in anyway. Sipping on I.M. Harper Bourbon that was created by I.M. Bernheim back in the day was not bad either.
Favorite night event: Los Altos Tequila's LuchaSlam with Mexican-style wresting, Tequila Cazadores' Bartending Boxing with 4 representatives each from Houston and Los Angeles duking it out after 3 months of training, and Jägermeister's Deutsch After Dark with Mix Master Mike, Grandmaster Flash, and Kurtis Blow. All 3 of these had something to watch and were more than "here's a pretty room, some booze, and we're definitely going to blare music at you as you figure out what to do with no structure."
Favorite night time hang: Two years ago it was the Avenue Pub, and last year it was Barrel Proof; while I did make it over to the latter once, I spent a lot more time at the Black Penny. One part for its location being closer to the Monteleone where I was staying and one part because it had a low-key low-music volume industry bar hangout.
Favorite tasting room: On the small scale, it might have been Pisco with Brother Cleve DJing and bartenders like Jackson Cannon making drinks. On the large scale, the Meet the Distillers happy hour was great too with a variety of spirits and a few beers and wines. From big guns like Beefeater down to a small microbrewery that opened called Parleaux. The latter was so cool that I stopped by on Sunday to enjoy more of their beers.
Favorite new restaurant: Sneaky Pickle out in the Bywater which is a vegan place that will add meat (they prepare the meat ones in a different part of the kitchen) and makes a lot of their own ingredients. For breakfast, it remained Surrey's. And this year there was a Subway Sandwich Support Group that formed led by Camper English (I only ate there twice this year when in a hurry but it was better than not eating lunch at all).
Boston! Boston had a good showing in attendance as well as awards. Hawthorne and Misty Kalkofen got the prize at the Spirited Awards for hotel bar and brand ambassador, and Kitty Amann got inducted into the Dame Hall of Fame. There were also bartenders from Deep Ellum, Lone Star, Brass Precinct, Backbar, Brick & Mortar, Spoke, the Rising, Baldwin Bar, Russell House Tavern, Yvonne's, Area Four and A4cade, Automatic, and Cultivar. A lot of Boston was also volunteering!
Favorite spontaneous moments: As pictured above, bumping into the Backbar & friends posse on Tuesday and getting invited along to hit the highs and lows of drinking in the French Quarter ranging from the the Sazerac Bar at the Roosevelt Hotel to the wonders of Bourbon Cowboy with Cane & Table (above) and dinner and Tiki drinks at Latitude 29 in between. My contribution was a round of beers at the Black Penny. Also, when I mis-remembered the date for the Bartender Boxing event, I was coming back to the Quarter and bumped into Tad Carducci in front of Compere Lapin who invited me to join their Diplomatico Rum bus bar crawl. I agreed and was whisked away to The Cure where I had wanted to go anyways (it's 3+ miles out).
Weird but awesome marketing: Two different times I got back to my room at the Monteleone and there was swag left there. Everything from Red Bull to Genever, Q Sodas to tickets for a free Martinez or bourbon drink at the Carousel bar. Not sure if housekeeping was involved or whether they had access. It was good-strange like clowns making balloon art of your favorite animals.
Favorite hangout moment: I was invited to Jake P's Sunday Salon which was in part to help him get rid of the booze and wine he brought along for the week. So many waves of interesting people came through during and after Pig & Punch.
Best way to round out Tales: My 2015 Cynar cabin counselor for Camp Runamok, Steve Yamada, organized a karaoke night at Kajun's Pub out in the Bywater. It started with the two of us and Steve's brother, and with some Facebook messaging, it grew to us taking over about half the bar.

creole sazerac

1 2/3 oz Rhum Clement VSOP (Rhum Depaz)
1/3 oz Rhum Clement Creole Shrubb (Cointreau)
3 dash Peychaud's Bitters
1 bsp Simple Syrup

Stir with ice and strain into a rocks glass rinsed with Green Chartreuse. Garnish with orange oil from a twist.

Two Fridays ago, I rediscovered a post by Gary Regan about Sazerac variations while searching for another drink that paired rhum agricole and Green Chartreuse. The Sazerac riff that I selected from that article was the Creole Sazerac that was different from the recipe of the same name from the Death & Co. Cocktail Book. This one was created by Tim Judge while in India when he was discussing the influence of France on cocktails. Here, three French-influenced spirits play a role: rhum from Martinique, Chartreuse from France, and Peychaud's Bitters from a Creole pharmacist.
The Creole Sazerac began with orange and grassy herbal aromas that led into a rich orange sip. Next, the grassy rum began the swallow that ended with Peychaud's anise spice.

Thursday, July 27, 2017

la salle

2/3 Rye Whiskey (1 3/4 oz Old Overholt)
1/8 Sweet Vermouth (3/4 oz Cocchi)
1 dash Crème Yvette (1/4 oz)
1 dash Picon Bitters (1/4 oz Torani Amer)
1 dash Absinthe (2/3 bsp Kübler)

Stir with ice and strain into a cocktail glass.

Two Thursdays ago, I was in need of a nightcap after my bar shift at work. When I began flipping through the list of tagged recipes in Pioneers of Mixing at Elite Bars: 1903-1933, the La Salle as a Manhattan variation called out to me. The name reminded me of the Cocktail à la Louisiane riff, the Cocktail à la Salle, that I created substituting tequila and Oloroso sherry for the rye whiskey and sweet vermouth, respectively. The La Salle that I paid tribute to their was Robert de La Salle (a/k/a René-Robert Cavelier) who was a 17th century French explorer who ventured into the Gulf of Mexico and then up the Mississippi river through what is now New Orleans. The Pioneers book did not provide any information as to whom or what this particular recipe is named after, but considering that this appears like a Manhattan riff, it could be named after the La Salle Academy in Manhattan that opened in the 1840s.
The La Salle greeted the senses with rye, dark orange, and anise aromas. Next, grape and a hint of caramel on the sip was followed by rye, berry, floral, and orange flavors on the swallow with an anise finish.

Wednesday, July 26, 2017


3/4 oz Lemon Juice
3/4 oz Pineapple Juice
1/2 oz Orgeat
2 oz Gin (Beefeater)
2 dash Peychaud's Bitters

Shake with crushed ice and pour into a Double Old Fashioned glass (shake with ice, strain into a DOF glass, and fill with crushed ice). Garnish with an edible orchid and cherries (mint and honeysuckles).
On a Reddit thread, I was reminded that I had not made the Humuhumunukunukuapua'a from the Smuggler's Cove book, and two Wednesdays ago, I decided to rectify that. The complex name is a tribute to the traditional name of the reef or wedge-tail trigger fish that became the state fish of Hawaii, and that name might be the longest word in the Hawaiian language. Bartender Marcovaldo Dionysos' recipe joined the Saturn and the few other gin-based Tiki drinks in the literature. Once in the glass, the aroma was mint and floral from the garnish. Next, the creamy sip shared lemon and pineapple notes, and the swallow gave forth gin, nutty, and anise flavors.

strangers with candy

1 1/2 oz Cynar 70
1/2 oz Giffard Banane du Bresil
1/2 oz Orgeat
1/2 oz Lemon Juice
1 Egg

Shake once without ice and once with ice, strain into a rocks glass, and garnish with 3 drops Peychaud's Bitters.

For a post-dinner drink at Estragon, I was lured in by an egg drink called Strangers with Candy. Sahil Mehta described how this combination came across like a banana milkshake, and he named it after the television show on Comedy Central. I was unsure whether the citrus in this combination negated it being a Flip or whether designations like Royal Sour existed like they do for Fizzes. Regardless, I was definitely game to try this weird Cynar drink especially since crème de banana worked so well with that amaro in the Banana Cup #1.
The Strangers with Candy began with a banana and anise aroma that later gained more almond notes on the nose. Next, a creamy and tropical sip gave way to funky and banana flavors merging into a nutty almond on the swallow.