Day 88: Imperial March

  • 1 1/2 oz navy strength gin
  • 1 oz cream sherry
  • 3/4 oz cocchi americano
  • 1 tsp maraschino liqueur
  • 1 dash orange bitters

Here’s another from the Death & Co book. I think someone brought a bottle of navy-strength gin to our last party, and this had a cool enough name that I wanted to try it.

This is a hard one for me to describe. It’s pretty boozy, thought the sherry makes it sweet enough for me to enjoy.

Day 67: 1492

  • 1 1/2 oz rye
  • 3/4 oz Campari
  • 3/4 oz Punt e Mes
  • 1 dash chocolate mole bitters
  • 1 dash orange bitters
  • pinch salt
  • lemon twist

When I’m not sure what to make for someone I’ve taken to asking what base liquor they want and then searching on Kindred. This came up when searching for rye and I was intrigued. I think the salt really makes this one.

Day 39: Bonfire Sutra

  • 1 1/2 oz whiskey
  • 3/4 Zirbenz stone pine liqueur
  • 1/2 oz Domaine de Canton
  • 1/2 oz dry vermouth
  • 4 dashes orange bitters

Sometime last year I was away on a business trip, I think when I was in Portland, and had a drink with Zirbenz. I knew immediately that it was something I wanted to get for Dane, as he has long described a fantasy drink of his that has a pine flavor. Unfortunately I’ve never seen it in Texas. I had a bit of luck while in Denver this week and found a bottle. I knew I wanted to make him a drink with it when I got back, so I searched a bit and found this recipe. It’s actually very low on the pine flavor. It’s something I might make again, though I’m more interested in experimenting with it to make his fantasy cocktail. I have several ideas for it, so you might be seeing it soon.

Day 26: Pisco Cup

  • 2 oz ruby port
  • 1 oz pisco
  • 2 dashes orange bitters
  • orange twist to garnish

I picked up some pisco on my last liquor store trip on a whim. While looking around for recipes today I found this one, which I wanted to try because it uses port. (I’ve recently started becoming curious about cocktails that use various wines.) I expected this to be sweeter than it was, but my guess is that the port I used was not as sweet as I am used to. The pisco gave it a sort of earthy sourness that surprised me. I look forward to experimenting more with pisco.

Day 21: The Mistake

  • 2 oz rye
  • 1 oz Averna
  • 1/2 oz Kina Lillet
  • 1 dash 1/2 oz orange bitters
  • 1 barspoon sugar

Oh, god. I had cocktails at Peche tonight to celebrate a friend’s new job, and they had a special called The Uptight. I can’t quite remember exactly what was in it, and I think I may be combining two different drinks in my head, but I’m pretty sure I was close. (Rye and Amaro Montenegro for sure, though I only had Averna to use.) I was mixing at William’s tonight, so he always has Lillet that he’s added quinine to for some old-fashioned Kina Lillet. I was almost done when I accidentally unscrewed what is actually a flip top lid on the orange bitters and dumped a huge amount into the drink. I figured I’d try it anyway.


Boy, that was a mistake. They can’t all be winners, I suppose. I’m going to see if I can get the actual recipe and redo this sometime soon. Always check your lids, folks.