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A Spontaneous Libation for your Consideration

Last Caress

Created and posted by ShakeAndDestroy.
2 oz Rye, Old Overholt
3⁄4 oz Lemon juice
1⁄2 oz Ginger syrup
1⁄4 oz Maple syrup
1⁄4 oz Walnut Liqueur, Nux Alpina (Float)
Instructions

Shake with ice and strain over one big rock in a double old-fashioned glass. Float Walnut liqueur. Garnish with speared candied ginger.

History

Named after the Misfits song by Glenn Danzig. Originally called this cocktail 'Rye! Rye! My Darling!' but the joke was lost.

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From the Knowledge Vault

Craft Cocktail Making: Theory and Structure of Acidity

Ward Eight A rye cocktail acidified with citrus.

The dividing line between a cocktail enthusiast and a craft cocktail aficionado is knowledge. Anyone can enjoy a cocktail, and with enough time spent at or behind a bar, attain a good enough working knowledge of brands and flavors of alcohol. Some of these people go on to create a new cocktail, usually starting with a common drink or ratio of spirits to other ingredients and tweaking them to make something pleasant.

Alas, this approach lacks repeatability in creating quality craft cocktails. Craft cocktails are not dump buckets for every neon colored, super sweet liqueur that your distributor is pushing. And they are not made to mask the flavor of alcohol, but to support and sustain it.

Combinations that should work based on the flavors of the components often fail to impress in the glass due to a lack of understanding of those same component's structural elements. Skilled mixologists construct cocktails from some basic building blocks: alcohol, sugar, acidity, and bitterness. A thorough understand of these primary elements can help craft cocktail designers make great drinks with a minimum of waste and trial and error.

Acidity

The cocktail dates back to the earliest parts of the 19th century. The original contained no acidic agents – just a simple mix of spirit, sugar, water, and bitters. But by 1862, Jerry Thomas had entire sections for Sours, Fixes, and Daisies, all of which featured acidity prominently. Certainly, the use of spirit-plus-acidity dates back to the 18th century Punch, which were spirit, water, lemon and sugar, with some other ingredients added for flavoring.

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Recent Discussion

  • Re South Park Sling, 4 hours 38 minutes ago Shawn C commented:

    I am looking at *heavily* curating this. Several have noted that the picture doesn't look like the cocktail (and it doesn't look like what I made from the actual Nomad recipe), so I plan to remove it. The link to the old menu doesn't work and just goes to the page for Nomad in London, so I will use the Nomad Cocktail Book recipe for it (page 105) instead. The recipe above, published on KC in 2019, is considerably altered from that published in the book in 2019. Quantities of gin, passion fruit syrup, Aperol, Cynar, and pineapple juice are all way off. The garnish is different, and most importantly the bitters are of the wrong type (should be coffee infused Angostura, not cherry bark vanilla bitters.) Also, the club soda has been omitted entirely. I don't know if the drink was rejiggered just before the book was published, but something is way off--and an old LA menu link I found agrees with the book on ingredients.

  • Re Roibarbo em Maio, 5 hours 47 minutes ago Shawn C commented:

    When I first saw this I was thinking it would be very sweet, since the standard Licor Beirão is quite sweet. Then I looked up this particular bottling, Beirão D’Honra, which adds a brandy to up the proof and knock the sweetness down a notch. I don't have it to experiment with (or rhubarb syrup for that matter) but I do have the standard Licor Beirão. I swear, the standard Licor Beirão has the essence of cake frosting, which, while not unpleasant, is a challenge for cocktails.

  • Re Henry's Dream, 1 day 20 hours ago yarm commented:

    Use what you've got. I only have one blanc and one aged rum agricole at a time. I'm a fan of how burly Rhum JM is but the strength of it all ought to balance what mezcal you're using. JM would match a robust mezcal like Peloton de la Muerte, for example, but would dominate a softer mezcal like Fosforo Ensemble.

  • Re Barbotage, 3 days 17 hours ago leslie_x commented:

    Flavors are good, but room temperature ingredients with cold champagne?

  • Re Waterloo, 4 days 11 hours ago lcwareham commented:

    Made with gin and with reposado. Both were good. Reposado was smoother