Stir, strain into old fashioned glass with a large cube or sphere or a Nick & Nora glass. Garnish with an expressed orange swath.
Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.
The original Marliave's Cocktail was vague as to the quinquina; I left it that way too, but Byrrh works great with mezcal and cacao which is what I used at home. At work, I opted for L.N. Mattei's Cap Corse Quinquina Rouge.
After making Marliave's Cocktail from 1906 Louis' Mixed Drinks (and a sweet vermouth version called Aime), I tinkered with the gin-Maraschino-orange bitters formula to create a drink named after another local institution -- Burdick's choclatier, and mezcal-cacao-Peychaud's offered up an equally elegant tipple.
Very delicate and complex
Shake; strain; up.
For the curry-leaf syrup, bring a 2:1 sugar/water mix to a low simmer, take off the heat, then add curry leaves. Let steep for half an hour, then strain.
Stir. Strain. Up to cocktail glass with vanilla pod as garnish
Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.
I was inspired by a Sfumato/Zucca + Aperol drink called the Knife to a Gun Fight. I ended up dropping the rabarbaro element and latching on to its Aperol. With that, I made a hybrid of the Prospect Park, one of my favorite Manhattan riffs created in Boston, (Aperol + Maraschino) with the Negroni that Wasn't (Aperol + Cynar) that I had earlier in the week. Between the political debates being that night as well as the Smith & Cross in the mix, I dubbed this one the Elephant in the Room.
Stir, strain into old fashioned glass with a large cube or sphere or a Nick & Nora glass. Garnish with an expressed orange swath.
The walnut is a nice twist on a boulevardier.
Stir. Lime twist.
Looking to incorporate more crème de violette in my repertoire, I chose to make this my way (spirit forward and less sweet)…2 oz Mezcal or a good tequila, 1/2 oz dry vermouth, 1/2 oz lime, 1/4 oz crème de violette, shaken to chill, served in a chilled martini glass with one rock half a fresh lime wheel and a spritz of absinthe on top. We liked it. Color was lovely.
It is an interesting riff on Arsenic and Old Lace. The mezcal goes well with the Absinthe, but the lime is totally unnecessary.
Build in a rocks glass without ice. Stir to mix, garnish with an orange twist, and serve at room temperature. Perfect of flask filling as well.
This was originally created with 3/4 oz Swedish Punsch and 1/4 oz Campari which was tasty but I felt that the Campari needed to come forward more.
Created in honor of Boston bar legend Matt Schrage's birthday. Matt is a fan of both rhum agricole and Scaffas (room temperature drinks with bitters but no dilution), and this one may hit you like the WWII armament I named it after. The previous rhum Scaffa I made for him (also on his birthday) was at the 2013 Women of the Wild West night in the Whiskey-Amaro Night series that he organized -- namely the Madame Mustache.
It's good, but I can't get my head/mouth around room temperature cocktails. So I stuck a big rock in the glass and now I'm very happy. Keep in mind it's summer where I am ...
The two best ways of explaining room temperature cocktails is history (these drinks originated before ice or refrigeration was common) and flask drinking (where having something drinkable, convenient, and compact (no wasted volume for water). Besides that, it's an mental exercise in drink balance where you are balancing proof by sugar and not with the help of dilution or chilling. Many of the modern ones that I have had here in Boston originated as cocktails that tasted better before they were stirred/diluted with ice or after they warmed up. Some people do add water (like 3/4 oz to a 3 oz build) and serve it room temperature -- these are no longer Scaffas but room temperature cocktails (Scaffas lack the water element to make them a cocktail by the 1806 definition).
Also, adding an ice cube to fit the drink to your preferred palate or drink mood is a solid move.
Shake, strain, straight up, cocktail glass
Stir with ice, strain into a double old fashioned glass with ice, and garnish with an orange twist.
Fred Yarm's substituted ingredients in parentheses.
Just got my first bottle of CioCiaro, so will give that a try too!
Very good, but a bit heavy on the amaro and light on the mezcal. I found I enjoyed it more with 3/4 oz Amaro Abano and 1 1/2 oz. Mezcal. Also good with a light dash of cherry bitters.