Tin Can Telephone

1 1⁄4 oz Apple brandy (I used Laird's Bonded)
1 1⁄4 oz Sweet vermouth (I used Cocchi Vermouth di Torino)
1 1⁄4 oz Salers Gentiane (Suze or Aveze would work too)
1⁄4 oz Bénédictine
1 twst Lemon peel (As garnish)
Instructions

Stir with ice, strain into a cocktail coupe or glass, and garnish with a lemon twist.

Notes

Uploaded after all these years since Shawn C mentioned this drink here yesterday.

History

At Russell House Tavern years ago, I wanted to craft a riff on the classic Marconi Wireless. It started with me thinking about how well gentian liqueurs like Salers pair with sweet vermouth such as in the Harry Palmer. It ended up a 3 part drink, and since we do a 4 ounce pour at the bar, I was left with a recipe that was a quarter ounce short. While the original was good, it was improved with the earthy, herbal, and chocolate notes of Benedictine; I tried that knowing how well apple brandy and Benedictine pair in drinks like the Full House #2. In the end, it seemed less like a Negroni structure and more like a Vieux Carré. For a name, I took the communication theme and dubbed it the Tin Can Telephone.

Picture of Tin Can Telephone
FRY 2013
YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Frederic Yarm, Russell House Tavern, Cambridge, MA
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Excellent with Suze (and served in a rocks glass sans rock, as my coupes can't hold that much).
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This is a fun one to try because the end result is somewhat unexpected, at least to me, and the drink is a pleasant sip. The Laird's apple flavor is hidden or transformed, but a moderate chocolate note emerges, even when using Cinzano sweet vermouth (vs. Cocchi Vermouth di Torino which often produces a chocolate flavor). I can't say I have noticed chocolate in Benedictine before, but some describe a caramel or fudge flavor in tasting notes for Benedictine, so there is some similarity/basis for it. I used Salers which is dry and provides the purest/simplest gentian expression in the cocktail. Since the orange bitters were not specified, I used the Death & Co. equal parts Fee's/Regan's/Angostura mix to cover all the bases.


yarm commented on 12/06/2023:

I believe we were using Regan's Orange Bitters back then at that bar, but I didn't record that in my blog so I didn't put it there. Also, most craft bars in Boston in 2013 were using Regan's especially with the ease in ordering them from the same distributor that sold us Peychaud's and whiskey.

Also, I uploaded the recipe because Shawn loves it so much (I think I invented it and served it to 2 or 3 guests at most).


Very good! Made with: Calvados, Carpano Antica, Suze, Benedictine, Reagan's Orange Bitters, Lemon twist.
Stirred and strained over BFC.
Brings out the chocolate elements in Benedictine that we hadn't noticed before.


Nuclear Club Cocktail

1 1⁄2 oz Jamaican rum, Wray & Nephew Overproof (Other 126° Jamaican overproof white rums may work too)
1⁄4 oz Falernum
1⁄4 oz Herbal liqueur, Green Chartreuse
1 twst Lime peel (For garnish)
Instructions

Stir with ice, strain into a coupe glass, and garnish with a lime twist.

History

After my bar shift one night, I was inspired to create a stirred rum drink by crossing a Nuclear Daiquiri and a Georgetown Club (see source reference to links to these drinks). I knew that the Georgetown Club's dry vermouth would not be able to handle the Nuclear Daiquiri's overproof rum, so I swapped it to the sweeter blanc vermouth. Moreover, the addition of citrus elements from a lime twist and orange bitters really rounded out the recipe as it came together, and for a name, I dubbed it the Nuclear Club Cocktail after the term for the nations possessing nuclear weapons.

YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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As I Lay Dying

1 1⁄2 oz Cognac
3⁄4 oz Apple brandy (Like Laird's Bonded or Calvados)
3⁄4 oz Braulio
1⁄2 oz Apricot liqueur
Instructions

Stir with ice and strain into an old fashioned glass with a large ice cube.

History

I thought about the Cognac-apple brandy combination of the Corpse Reviver #1 that I had tinkered with in the Corpse Hand and Corpse Carré to gussy up the bitters-less Manhattan of sorts. My mind went to the Cognac-Braulio St. Bernard's Pass, and to bolster Braulio's herbal note, I considered how well apricot liqueur works with amari. Since Corpse Revivers were meant to be hangover cures, I named this one after drinker-author William Faulkner's book As I Lay Dying.

YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Curator rating
Not yet rated
Average rating
Not yet rated
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Entrelacement

1 1⁄2 oz Bourbon (something high rye eg OGD 114)
3⁄4 oz Amaro Sibilla
1⁄3 oz Cherry syrup (from Luxardo cherries)
1⁄4 oz Absinthe, St. George
Instructions

Stir, strain over a large cube in a double Old Fashioned, two cherries on a pick.

Notes

Entrelacement is a literary technique (especially used by Tolkien in The Two Towers and Return of the King) where stories are interlaced - usually leapfrogging over one another in a cohesive whole. The amaro is the ground here, and cherries and absinthe play remarkably well together. The rye sometimes matches the absinthe and sometimes the amaro.

YieldsDrink
Year
2023
Authenticity
Your original creation
Curator rating
4 stars
Average rating
4 stars
(4 ratings)
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It is tasty and interesting. I used what I had on hand: Wild Turkey Rare Breed and Pernod Absinthe. If I did it over I would use 1/4 oz of Rittenhouse to boost the rye with 1.25 oz Rare Breed to better balance the mash bill with respect to rye in the Old Grand Dad 114 that is called for. The Sibilla was somewhat less present than I had hoped.



Fleet Following

1 1⁄2 oz Calvados, Daron
1 oz Chinato
1⁄2 oz Ginger syrup
Instructions

Shake with ice and strain into a frozen coupe glass.

Notes

Naturally IMHO, this is really tasty !! Very light, not overbearing, smooth.

History

My very first experiment with Calvados.
Been experimenting with Chinato for only a week.
Today is Veterans Day, with Fred & Ginger on the screen in "Follow The Fleet"

YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Willie Lee

1 1⁄2 oz Rye (Works great with Rittenhouse)
1⁄2 oz Mezcal
1⁄2 oz Aquavit
3⁄8 oz Demerara syrup
1 rinse Absinthe (Heavy rinse)
Instructions

Stir with ice and strain into a heavy absinthe-rinsed old fashioned glass.

History

While I was writing up the tequila-aquavit cocktail for the blog, I thought about how well aquavit, mezcal, and rye work in duos in various cocktails. Therefore, why not throw all three in together akin to Death & Co.'s Conference? The format I took that evening was a three spirit Improved Cocktail riff that I dubbed Willie Lee after the character from Johnny Cash's "Cocaine Blues" song.

YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Club Garden

1 oz Scotch
1⁄2 oz Ramazzotti
1⁄2 oz Apricot liqueur
1 twst Orange peel (as garnish)
Instructions

Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.

History

I became inspired by Eric Alperin's Skid Row with its Ramazzotti-apricot combination. I eventually landed on swapping out the Genever for Scotch for how well it works with Ramazzotti in the Black Scottish Cyclops and aged apple brandy for how it is complemented by apricot liqueur. Instead of naming it after a skid row of Boston, I named it after a seedy underworld operations during Prohibition and dubbed it the Club Garden after a famous speakeasy raided during Prohibition in 1932 across from the Boston Garden arena.

YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
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Very nice, and well balanced! I had to sub with Johnnie Walker Black (lower proof than the Cutty Sark Prohibition--which looks interesting) but this worked well. The apricot and apple are in good balance, with the Ramazzotti providing some red berry, root and baking spice notes to the body from the scotch.


Scotch is a bit dominant; worth trying with 0.75 oz


Close but no Cynar

3⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Light rum, Plantation 3 Star
1⁄2 oz Orgeat (I used one from brown sugar and pecans, sweetened with honey.)
3⁄4 oz Lime juice
Instructions

Shake ingredients with generous ice, double strain into chilled coupe, no garnish.

History

A riff on the “Artichoke Hold” which replaces its key ingredient Cynar with Yellow Chartreuse and two dashes of grapefruit bitters.

YieldsDrink
Year
2023
Authenticity
Altered recipe
Creator
Original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Tom Tom Blues

1 1⁄2 oz Whiskey
1 oz Warm spice liqueur, Sukkah Hill Besamim
3⁄4 oz Herbal liqueur, Izarra (Izarra Green)
1 pn Salt (Himalayan Pink Salt)
Instructions

Shake with ice and strain into a frozen coupe glass.

History

Inspiration from the 1943 movie, "Stormy Weather."

YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Not A Minute Too Soon

1 1⁄2 oz Whiskey (Glenfiddich Gran Reserva 21 Year Single Malt)
1 oz Herbal liqueur, Izarra (Green)
3⁄4 oz Blood Orange Liqueur
3⁄4 oz Pineapple juice
3 ds Cherry Bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

Inspiration from the 1943 movie, "Cabin In The Sky"

YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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