This was a contest entry for Bulleit at Tipsý bar in Reykjavík, Iceland. The theme was "America". I based this concept on the old west, sage brush, rye, agave, smoking gun.... you get the picture. The name is a reference to a famous od west novel by Zane Grey - full story behind the drink at the link above. Anyway, I didn't win but this is one of my best concoctions. Very unique spicy/savory and the shrub and smoking sage really bring something to it.

The name silky fig is a nod to the caribbean roots of this drink. THere's a banana in the caribbean that they call a silk fig.

A modern classic inspired by the sun-drenched coasts of the Aegean Sea, Turkey. This refined blend of gin, Aperol, and mastika liqueur is elevated with a hint of Regans' orange bitters, fresh lemon, and a fragrant rosemary garnish, making it a refreshing, perfectly balanced drink that transports you to a seaside sunset. I invented this while experimenting with local ingredients. mastic is made only on the Greek island of Chios and Turkish town of Alacati, I would enjoy this drink overlooking the Aegean island. ~ Denem Orhun

Created for the Caribe Hilton, 1957. An unpublished recipe from Joe's private papers found by Jeff "Beachbum" Berry for his book cited below.

The history of the Marianito (aka Vermut Preparado) cocktail and origin of the name are not well established. Per Ana Vega, the first printed mention of the name is from a 1989 newspaper, but older people claim the name was commonly used long before that, and has become a staple in the Basque region in recent decades. It arose out of earlier Spanish vermouth-heavy cocktails of related composition stretching back to at least the 1920's--some using a bit of curacao, including an early Spanish language "Vermout Cocktail" in 1905. These did not include Campari.

Some modern variations add pomelo or orange juice, but the basic recipe calls for only vermut rojo, gin, Campari, and Angostura bitters.

Spain has a tradition known as "la hora del vermut" where vermouth is consumed as an aperitif before lunch.

Watching the 1956 film noir classic, "The Killing"

I became inspired by the banana-Sfumato combination in the Tarantula and Sfumato Swizzle and began scheming. Soon, crème de banane made me think of pineapple rum and Sfumato suggested mezcal to me. When the mix tasted a bit dark, I added in a dash of absinthe to brighten flavor balance. For a name, I dubbed this one Illegal Dance Moves named after a double IPA from the sadly departed Mystic Brewery.

I was inspired by the Cognac, Guyana rum, and Batavia Arrack split base in the 1930s Darling Cocktail, and I decided to mash it up with the Ciociaro-cacao combination from Little Branch's African Flower. Part of my thinking was due to how well crème de cacao and Batavia Arrack work in drinks like the 18th Century and Mutiny on the Mili Atoll. For a name, I dubbed this one the King of the Hoodlums after a character described in Herbert Asbury's The Barbary Coast book. James Riley who was better known to the San Francisco Police as that nickname came to San Francisco from New York City in 1868 and soon became one of the principal criminal ornaments.