Last Exit
Stir, strain, up, garnish.
Stir, strain, up, garnish.
Stir, strain, up. Garnish with a lemon twist.
Shake all of the ingredients with ice, then strain into a chilled glass and garnish.
Muddle mint and cynar, add rest, shake, strain into coupe, garnish.
PDT Cocktail Book, pg 249
way too much lemon
Shake with ice, strain into a sugar-rimmed coupe, and garnish with a lemon twist.
After writing about the Undertaker on my CocktailVirgin blog, it reminded me of the curaçao-Cynar combination. That got me thinking of the Hugo Ball from 2009 that perhaps introduced me to the combination. For a direction, I opted for a Sidecar styling with some rhum agricole to keep things French and a little bit weird. Since Hugo Ball was a member of the Dada art scene, I made this a tribute to a Marcel Duchamp piece that is merely a snow shovel signed and dated by the artist; it was part of his "ready-made" series of manufactured goods that were "elevated to the dignity of a work of art by the mere choice of an artist."
Shake (all but ginger beer and orange twist) once without ice and once with ice, strain into a Collins glass with 2 oz ginger beer, garnish with an orange twist, and add a straw.
We had a very dry, rather carbonated, and spicy ginger beer (it was a 6% fermentation to get it that dry). Anything matching spicy over more ginger ale sweet is preferable, but use what you got.
In April 2017, a reader of my blog from San Francisco was back in Boston and visiting Loyal Nine. One of his tablemates approached the bar and asked for a drink to end out the West Coast visitor's evening. Instead of a Flip, I decided to go in the style of a New Orleans (a/k/a Ramos) Fizz using three different amari. For the trio, I selected Fernet, Averna, and Cynar; and instead of soda water, I opted for ginger beer akin to the Fernet Buck. The end result was so good, that the original requester of the drink got envious and asked if he could have one as well (and that second one is the the one in the photo above). I feel that the amari could be swapped around depending on inventory and preference, but it was one aggressive, one funky, and one smooth as the balance.
Shake with ice, strain into a cocktail coupe, and garnish with a lime "lawn" twist.
To make the green tea syrup, do a strong steep (1/2 to 2/3 the advised amount of hot water to tea) for 4-5 minutes. Remove teabag or strain out tea leaves, and dissolve in an equal volume of sugar. Refrigerate.
For a Spring-themed drink of the day at Loyal Nine, I thought about my grass coming back in from its Winter slumber as well as figuring out how to fill in bare patches and do in the weeds that were also cropping up. Therefore, I went with the grassiness of green tea syrup and the earthiness of Punt e Mes and paired those with gin botanicals to capture the green blades and the fertile dirt. For a name, I paid tribute to author Richard Brautigan and his 1971 collection of short stories entitled "Revenge of the Lawn." Perhaps Brautigan was on my mind (despite not having read any of his books in years) since I remembered Scott Holliday's Brautigan. The lawn theme was solidified with a lime twist that looked like either a mustache guard or a lawn as it was attached to the side of the coupe glass.
Stir; strain; up.
Mellow Corn's charms are on display here. The drink's mellowness comes from both Mellow Corn's barrel aging and the inherent sweet corn flavor that along with the other ingredients' sweetness mask what would otherwise be quite substantial alcohol heat. Surprisingly, the cocktail is 88+ proof before mixing-ice dilution, and is over 2x the 0.6 oz alcohol standard drink figure (which is of course woefully low compared to modern cocktail volumes and components.) The cinnamon from the Becherovka hits the nose first, as well as in the sip, closely followed by the cacao and vanilla.
Shake, strain, coupe, garnish.
Nice and surprisingly dry, used 50/50 Scrappys and fee bros for celery bitters
Shake all ingredients with ice for 15 seconds, strain into coupe. Optionally garnish with lime wheel.
For the Chinese 5 spice syrup combine 1 cup each water and demerara sugar with toasted & lightly cracked 5 spice ingredients (1 tbsp cloves, 2 tbsp each Szechuan peppercorn & fennel seeds, 4 tbsp star anise, 2 cinnamon sticks). Sous vide for 2 hours at 145 degrees, plunge into ice bath, strain and bottle. Add .25 oz overproof vodka if desired to extend shelf life. Alternately use 5 tbsp of quality 5 spice powder. Or there are also several stove top recipes for 5 spice syrup available online.
Quarterly daiquiri, 18Q1
Nice and tart - not bad!