Just made one up, delicious. A nice Aviation variation. I am a big fan of egg white and honey syrup, just provides nice body and natural sweetness to cocktails. 4 Stars.

This particular recipe may have been popularized by a modern Beefeater brand ambassador, but note that the Bloodhound is a classic cocktail appearing in Savoy. Most versions up the base gin to 2 oz and eschew maraschino.

I found this particular version to be blander than the 2 oz gin:1 oz french vermouth: 1 oz italian vermouth classic. It was not insipid, though & adding some sweetness to the classic (which may have used sugar-sweetened coulis anyway) isn't a bad idea.

Some variations use raspberries, which I'd be eager to try.

These proportions make a pretty dry cocktail. I liked it better with 1.25 oz gin (I used Bombay Sapphire), and .5 oz each orgeat and lemon. 3 stars.

I added a little cherry vanilla bitters to nice effect.

Trust me - 2oz Tanqueray, 0.75 lemon, 0.75 BG Reynolds orgeat, 2 dashes Angostura, shaken and served up with a Luxardo cherry in the bottom of the glass. 5*.

Curated to move Highland Park 12 from notes to Preferred brand.

I don't have Regan's Joy of Mixology to check, but other sites list this as using 2.5 oz scotch for that much apricot liqueur.

Mixology Monday is a global cocktail smack-down, where bloggers and other writers are encouraged to create a cocktail around a common theme. For June, 2011, Adventures in Cocktails (www.adventuresincocktails.com) is hosting MxMo LVIII, challenging us to create a cocktail using an uncommon base spirit. Bourbon, gin, tequila, rum, and the like -- nope. Reaching deeper into the cabinet I find a neglected bottle of Pisco. That'll work.

I was first introduced to Pisco during a family trip to Patagonia -- hiking, rafting, and sea travel. The sea leg of the trip featured a "motor yacht." That's Chilean for fishing boat. Our Captain taught us the essential toast to Jacquot-- the spirit of safe passage. Standing on the bobbing deck, we held small glasses of Pisco to the sky, spilled a bit for Jacquot, and swallowed the remainder. Facing the bitter sea spray, the fierce Chilean brandy generated a warm ember in our cold bodies. Heartburn, no doubt. The rite worked, as we arrived safe and, but for our queasy stomachs, sound.

Years passed before Pisco became readily available in the US. Whether through a rise in quality or ebb in memory, the brandy is much smoother than my first experience, with a lovely fruit and depth. As a lover of all things bitter, I thought to combine the newly-available Gran Classico's vibrant flavors with Cynar's dark savory flavors -- a contract in bitter. The lemon provides acid to moderate the bitter and tame the sweet. Muddle the citrus peels for a bit more bitter depth and interest.

This is a slow sipping cocktail for lovers of amari. Think of the beautiful towers in Torres del Paine National Park, of adventure shared with family, and of Jacquot, stealing Pisco from every passing vessel.

Dan, this looks lovely, I love the backstory as well. I was quite surprised by the Chilean Capel pisco, enjoy playing with it, and I'm glad you featured it for MixMo. And the choice of amari is lovely as well - I'm off to Cirace in the North End this weekend to get the Gran Classico! This drink will whet my appetite for complex bitter in a sipper.

Gonna have to give this a try, it sounds great. Thanks for the MxMo submission Dan.

Thanks for hosting, filip. For the interested, here's filip's write-up on this MxMo: http://www.adventuresincocktails.com/2011/06/21/mxmo-lviii-niche-spirit…

Found this a little austere at first and added a light splash of Luxardo Maraschino, which brought it right into the balance of bitter/sour/sweet that I was looking for.

Delicious. The Amontillado I used was not particularly dry, and even then it wasn't too sweet. I used Regans' orange bitters since I think their function is to add depth and complexity, rather than just adding bright citrus notes. The bitters come through nicely on the nose. I used Wild Turkey 101 rye. A higher proof rye keeps counteract the other low-alcohol components. Thanks for pointing this one out.

Just had this again at Flatiron Lounge. What a drink. The spice of the rye and vermouth create a Bénédictine-like effect and the Amontilado adds a savory chocolate finish. Delicious front to back.

Updated the yield to 12 (small) drinks. This makes the units come out fairly even for making 1 or a few drinks.

The recipes I've seen floating around specify that the vermouth should be infused with orange-cinnamon tea, and half the champagne indicated.

I got the Death & Co book today, and updated the recipe to the specs in it. With 17 oz. of liquid (and assuming a little dilution), I feel comfortable calling this 6 drinks.

Thanks,

Zachary

Second go round - I updated the rye to Bulleit - it has a strong, piney/minty greenness that works with this cocktail. This smells rather cute and tropical. The lime and pineapple dominates. On the palate, though, this is fairly firm, with definite notes of the rye, mint, and licorice on a sweet-and-sour frame. The finish is where this shines, with the absinthe and Chartreuse working in harmony to develop minty-spicy flavors that linger.

OK, I replenished my green Chartreuse, and made this with it. I would strongly recommend dropping the pineapple to 3/4 oz and using 1/2 oz of Chartreuse if you're going that way. I know EV is hard to find, but it's worth it.

Just mixed one with Rittenhouse, 3/4 oz syrup, 1/2 oz green Chartreuse, 1 tsp Herbsaint. Really nice. Very sweet, but I like sweet. I will also give it five stars.