Dark and Stormy

2 oz. Goslings Black Seal Rum
3/4 oz. Lime juice
1 oz. Ginger syrup
Club soda
1 Lime wheel
Candied ginger


Combine all the ingredients (minus the club soda) and whip (shake with a few pieces of cracked ice).  Strain into a highball glass filled with ice cubes.  Top with club soda.  Garnish with a lime wheel and candied ginger flag and serve with a straw.  

So the first sip out of the straw for this drink about dropped me.  Ginger is some powerful shit.  Make sure and give it a good stir to incorporate the club soda.  I found avoiding the straw and just sipping straight from the glass the way to go.  From then on things went great.  I found the candied ginger in the bulk foods section at the grocery store.  Grabbed a few peices for $.77.  I also found candied ginger to be disgusting.  Not at all like real candy. 

Ti Punch

1/2 Lime
1 tsp. Cane sugar syrup
2 oz. La Favorite Rhum Agricole Blanc


In a double rocks glass, muddle the lime and cane syrup until the lime is well juiced.  Add the rum and cracked ice (2-3 cubes) and stir until cold.

For those that care, I survived Hurricane Harvey.

Moving on.  My understanding is this is pronounced 'Tee'.  I'll be surprised if that's incorrect but its happened before.

I made this drink for the first time Friday night after finding a bottle of La Favorite at Specs Downtown.  I erred in that the lime I picked out was way too dry so it didn't juice hardly at all.  My first sip was toe curling.  La Favorite is different.  I finished the drink but decided to give it a better try in a few days.  So last night, after perusing through my lime stack and finding the most juicy one, I re-pulled the trigger.  Much much better.  In  fact quite delicious.  The La Favorite is different to say the least, but once you get used to it, it's very good.

Something to note, the book actually lists this recipe twice and slightly different each time.  The difference is how the describe the lime.  Throughout the book there are what I call 'Loyal Customer Profiles' which describe some of the bars most long-standing and dedicated attendees and what they like to drink, etc.  One of these profiles covers the Ti Punch.  It lists the use of the lime as you see above, 1/2 Lime, which matches the instructions of talking half a lime and muddling it in the glass.  Back in the Recipes chapters, where I spend the majority of my perusing, the Ti Punch is listed as using 1/2 ounce Lime Juice.  This would normally lead me to believe to juice the lime into the glass and discard the shell.  But I went with the former usage as I think that's correct.  Rant over.

Mojito

6 Mint leaves
3/4 oz. Simple syrup
2 oz. Cana Brava rum
1 oz. Lime juice
2 drops Angostura bitters
1 Mint bouquet

In a shaker, gently muddle the mint and simple syrup.  Prepare your crushed ice.  Add the remaining ingredients and whip (shake with a few pieces of crushed ice just until the ingredients are incorporated).  Open Dump into a double rocks glass and fill the glass with crushed ice.  Garnish with the mint and serve with a straw.

My domination of the Classics continues...

I think its been over 10 years since I've had a Mojito.  My wife (girlfriend at the time) drank one at a restaurant in Dallas when visiting and got so sick that she had to go to the ER.  Must've been a bad batch of mint.  Stayed away ever since.

But I can proudly say I'm now a Mojito fan.  I like the Death & Co. version, although after trying a few others recipes, it's not my personal favorite.  I do prefer the crushed ice they make theirs with.  But from what I can tell, most recipes include club soda.  I think it lightens it up a little more and takes some of the lime acidity off.  But nevertheless, solid. 

Martini

2 1/2 oz. Plymouth, Beefeater, or Tanqueray
3/4 oz. Dolin Dry vermouth
1 dash House orange bitters
1 Lemon twist

Stir all ingredients over ice.  Strain into a martini glass.  Garnish with the lemon twist.

From one classic to the next...there can't be a more debated and varied drink recipe out there right?  Dry, wet, dirty...how you prefer your martini sounds a lot like how'd you'd describe your dog.  Or your hair.  Or your car.  Regardless, the Death & Co. recipe trends more to the classic dry variation although not quite a 5:1 gin-to-vermouth ratio.  

Martini's really aren't my thing, but I went ahead and gave all three gins a go.  I can easily say I prefer Plymouth over the other two.  Bold, strong, and boozy.  Beefeater was pretty good as well.  Definitely not a fan of Tanqueray here.  It was so floral I thought I was drinking a plant.  

Manhattan

2 1/2 oz. Rittenhouse 100 Rye
3/4 oz. House sweet vermouth
2 dashes Angostura bitters
1 Brandied cherry


Stir all ingredients over ice.  Strain into a coupe.  Garnish with the cherry.
    

One of the most venerable classics. Sustainably potent.  I feel like the Manhattan is a good "second step" for those that initially fall for the Old Fashioned.  Holding a rocks glass is definitely way cooler than a dainty coupe or martini, but there still is a time and place for the Manhattan.  I gave this combo a good try 3 times and I can't say I'd really change anything about it.  

House Sweet Vermouth

1 part Dolin Rouge vermouth
1 part Punt E Mes

Combined equal parts into a bottle.  Refrigerate.

Ramble

2 oz. Plymouth gin
1 oz. Lemon juice
1 1/4 oz. Simple syrup
3 Raspberries


In a shaker, combine the gin, lemon juice, and 3/4 oz. of the simple syrup.  Get your highball glass filled with crushed ice and set aside.  Short shake with 3 ice cubes, and strain into your highball glass.  Dump the shaker and then add 3 raspberries and the remaining 1/2 oz. of simple syrup.  Gently muddle them and slowly pour over the top of the drink.  Serve with a straw.
    

Kickass drink even the wife loved.  This could fall into the regular rotation.  I feel like a little splash of Club soda on top would be good too.

South Side

5 Mint leaves
2 oz. Beefeater
3/4 oz. Lime juice
1/2 oz. Cane sugar syrup
1 dash Angostura bitters
1 Mint leaf



Prep garnish - 1 mint leaf.  Muddle the other 5 mint leaves in the shaker.  Add all the remaining ingredients and shake with ice, then strain into a coupe.  Garnish with the mint leaf.
    

Another pretty solid Classic that I'd never heard of.  I'm a fan of mint so this was enjoyable.

Flor De Jalisco

2 oz. Siembra Azul Blanco
3/4 oz. Lemon juice
1/4 oz. Agave nectar
1 tsp. Orange marmalade


Shake all the ingredients with ice, then strain into a coupe.
    

I looked over at the Wife and asked, "Do we have any orange marmalade?"...."Yes actually."

Jackpot.  Another drink bites the dust.

Interesting drink.  The tequila is bold.  A little bitterness from the orange marmalade.

20th Century

1 1/2 oz. Beefeater
3/4 oz. Marie Brizard White Creme de Cacao
3/4 oz. Cocchi Americano
3/4 oz. Lemon juice


Shake all the ingredients with ice, then double strain into a coupe.
    

First off, Happy Memorial Day 2017.  This drink is actually the first in the book, so I've looked at it probably 100 times.  I've been wanting to try it for a while but I haven't been able to find Marie Brizard products anywhere here in Houston.  I luckily sent a chance email to the Spec's people and they were somehow able to score me a bottle.

I can't say this drink is a favorite of mine but it does seem to have a little of everything.  Dryness from the gin.  Sweetness from the White Cacao.  Bitterness from the Cocchi.  Tartness from the lemon.  I guess that's why they named it after an era, it has everything.

Honeysuckle

2 oz. Flor de Cana Extra-Dry White Rum
3/4 oz. Lime juice
3/4 oz. Acacia honey syrup
Lime wedge

Shake all the ingredients with ice, then strain into a coupe.  Garnish with the lime wedge.
    

Delicious.  A Daiquiri with a touch of honey.  I'm really liking Flor de Cana rum too.  Affordable and yet unique in flavor.

Toronto

2 oz. Rittenhouse 100
1/2 oz. Fernet-Branca
1 tsp. Demerara syrup
Lemon twist

Stir all the ingredients over ice, then strain into a Nick & Nora glass.  Garnish with the lemon twist.
    

My first time dabbling in Fernet-Branca.  Must be an acquired taste.  That shit is bold.

I manned up and got the drink down.  It's how I roll.

French 95

2 oz. Buffalo Trace
3/4 oz. Lemon juice
1/2 oz. Cane sugar syrup
Dry champagne

Shake all the ingredients with 3 ice cubes, then strain into a fizz glass over 2 ice cubes.  Top with champagne.
    

This drink is pretty great.  Sweet and tasty.

Airmail

1 oz. Ron del Barrilito 3-Star rum
1/2 oz. Lime juice
1/2 oz. Acacia honey syrup
Dry champagne

Shake all the ingredients over ice, then strain into a flute.  Top with champagne.
    

Looks like piss.  Tastes like heaven.  Really enjoyed this for a champagne drink.  Pretty sweet but enjoyable.

Acacia Honey Syrup

2 parts Acacia honey
1 part water

In a small container, combine both and shake vigorously until the honey is dissolved.

Old Pal

1 1/2 oz. Rittenhouse 100 Rye
3/4 oz. Campari
3/4 oz. Dolin Dry vermouth
1 Lemon twist

Stir all ingredients over ice, then strain into a Nick & Nora glass.  Lemon twist for garnish.
    

I wish I liked Campari, but honestly I find it slightly revolting.  I think everyone does somewhere inside.  Super easy drink to make.  The whiskey kept me interested for a little while, but for the most part I was glad when this drink was over.

Seersucker

1 Strawberry
2 oz. Flor de Cana Extra-Dry
1 oz. Lemon juice
1/2 oz. Cinnamon bark syrup
1 Strawberry

Gently muddle the strawberry.  Add the remaining ingredients and short shake with ice.  Strain into a small pilsner glass filled with crushed ice.  Add strawberry garnish.
    

Pretty delicious as you might imagine.  Very refreshing.

Mig Royale

1 oz. Plymouth gin
3/4 oz. Cointreau
1/2 oz. Luxardo Maraschino
1/2 oz. Lemon juice
Dry champagne

Shake everything over ice.  Strain into a flute/coupe then top with champagne.
    

I had pretty high hopes for this drink.  Mainly because the picture in the book makes it look so delicious.  But in the end it was just okay.  The Maraschino is so powerful so it comes through quite a bit.  But it's easy to make so I went ahead and made two. :)

Cinnamon Girl

2 Orange wedges
2 oz. Siete Leguas Reposado
1/4 oz. Smith & Cross
3/4 oz. Lime juice
1/2 oz. Cinnamon bark syrup
1/4 oz. Cane sugar syrup
1 dash House orange bitters
1 Orange crescent

Cut two wedges from and orange and drop into a shaker.  Prep garnish - orange crescent.   Muddle the two orange wedges.  Add the remaining ingredients to the shaker.  Before adding ice and shaking, fill a double rocks glass with crushed ice.  Now shake.  Strain into the glass and garnish with the orange crescent.    

This drink is awesome.  Very refreshing.  There's a lot of steps to it so it takes some time to make, but worth it.  Not sure it works with a different rum, as the Smith & Cross is so strong and potent.  It doesn't take much.  On the list of regulars for sure.

Gin Fizz

2 oz. Beefeater
3/4 oz. Lemon juice
3/4 oz. Simple syrup
1 Egg white
Club soda

Dry shake all ingredients (except Club soda), then shake again with ice.  Double strain into a fizz glass and top with Club soda.  No garnish.

So this was a little rough and I may be to blame.  Everything started well.  I dry shook for like two minutes (which feels like forever) and shook with ice for probably another minute.  I took a first sip and was happy.  But then I got called away to change a diaper (the joys of parenting).  I think I did something else as well.  Anyway, I came back to finish and by the end of the drink I was getting a little bit of the 'wet dog' smell you can get from an egg white cocktail.  I've read a little bit about this.  You've gotta drink egg white cocktails quick.  Also, supposedly the little white fleshy part in the egg white is what makes it smell and you can remove it.  Maybe I'll try that next time.  Or just let the diaper wait.

Gin Rickey

2 oz. Beefeater
1 oz. Lime juice
1/2 oz. Simple syrup
Club soda
1 Lime wedge

Prep garnish - lime wedge.  Short shake all ingredients (except Club soda) with 3 ice cubes, then strain into a highball glass filled with ice cubes.  Top with Club soda.  Give a quick stir with a barspoon.  Add lime wedge.

A refreshing pull after working in the yard this past weekend.  I think giving the drink and quick stir after the Club soda helps make it a bit more consistent.  The first attempt I didn't stir so it felt like a slug of Club on top of lime,  sugar, and gin.  The second round tasted much better.

Jekyll and Hyde

1 1/2 oz. Eagle Rare 10-year
1/2 oz. Laird's Bonded
1/2 tsp. Cinnamon Bark syrup
1 tsp. Demerara syrup
2 dashes Bitter Truth Aromatic bitters
2 dashes Angostura bitters
1 Orange twist
1 Lemon twist

Prep garnish - lemon & orange twists.  Stir everything over ice then strain into a double rocks glass over 1 large ice cube.  Add orange and lemon twists.

Went with an Old Fashioned variant for my first drink outside the 'Classic & Vintage' chapter.  Enjoyed a few with a neighbor.

Cinnamon Bark Syrup

5 cinnamon sticks (cassia)
1 cup water
1 sugar


Muddle the cinnamon sticks in a saucepan until broken up.  Add the sugar and the water.  Bring to a boil, stirring occasionally.  Lower the heat, cover, and simmer gently for 4 minutes.  Remove from heat and let stand overnight.  Strain through a cheesecloth-lined sieve into a small bottle.