To make the aqua de tamarindo, take 8 tamarind pods, shell removed (or about 8 tablespoons of block tamarind paste) and add it and half a cup of piloncillo (Mexican brown sugar) to 1 quart of simmering water. Simmer for 1 minute, remove from the heat and pour into a bowl. Let the tamarind soak for two hours, then using your hands, rub the pods to remove the tamarind paste. Strain and bottle.

Balanced flavor of smoke, fig, coffee and bourbon.

Steep 6 figs quartered in 150 rum for 3 days. Strain. Add 2 apple peels, 5 whole allspice. 2 cloves, 5 dashes of orange bitters and a cinnamon stick and let sit for 2 days. Strain. Dilute down to proof with water and syrup made from brown sugar and fig preserves. Should taste boldly of fig.

Infuse 1oz of coffee beans with 8oz of vermouth for no more than 4hrs.

Piloncillo is unrefined Mexican sugar, usually sold in hard cones. Add 1/4 cup water to 1 cone piloncillo and heat until a syrup forms. Cook briefly, strain into a bottle, and preserve with a bit of vodka.

Must be with punt e mes

Works a la Alexander as well, without the egg.

Scotch take on a Toronto/King Cole, named for Leonard Cohen.