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.

Old Fashioned

2 oz. Eagle Rare 10-year
1 tsp. Demerara syrup
2 dashes Angostura bitters
1 dash Bitter Truth Aromatic bitters
1 Orange twist
1 Lemon twist

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

Who doesn't love an Old Fashioned?  The granddaddy of them all.

Demerara Syrup

1 cup demerara sugar
1/2 cup water

Add to a saucepan.  Cook over medium heat, stirring constantly and without bringing to a boil, until the sugar is dissolved.

Last Word

3/4 oz. Beefeater
3/4 oz. Green Chartreuse
3/4 oz. Luxardo Maraschino
3/4 oz. Lime juice

Shake everything with ice then strain into a coupe.

At first glance I thought this drink was going to be gross as I'm still new to the Chartreuse's of the world.  And at first sip I was not a fan.  But once everything mellowed a bit, I could taste some of the lime juice coming through and I was actually liking it by the end and wanted another.  An interesting blend of herbal-bitter and citrus.

Margarita

Kosher salt
2 oz. Siembra Azul Blanco
3/4 oz. Cointreau
1 oz. Lime juice
1/4 oz. Agave nectar
1 Lime wedge

Prep garnish - lime wedge.  Rim a double rocks glass with salt.  Shake everything with ice then strain into the glass filled ice.  Add garnish.

I feel like I've had 1,000 margaritas in my life, so what's one more really.  It's probably the last thing I'd order if I ever visited the real Death & Co.  But a Classic nonetheless I suppose.  I was excited to find Siembra Azul at the Spec's Downtown.  It's in a lot of drinks throughout the book and several infusions as well.