Day 82: Corpse Defiler #1

  • 1 1/2 oz Islay scotch
  • 1/2 oz kirschwasser
  • 1/2 oz Punt e Mes
  • 1/4 oz Cherry Heering
  • citrus twist

Here’s another that caught my eye when perusing Kirschwasser recipes. I used Laphroaig as the scotch. I found it to taste mostly of Laphroaig, though Dane said he could taste the differences. I might make it again and try with a slightly more gentle, less distinctive Islay (like Bowmore).

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 57: Shattered Glasser

  • 1 oz reposado tequila
  • 3/4 oz sweet vermouth
  • 1/2 oz mezcal
  • 1/2 oz batavia arrack
  • 1/4 oz allspice dram
  • 1/4 oz Bénédictine
  • 2 dashes chocolate mole bitters

I was heating up some leftovers of this amazing soup for dinner, so I decided to find a tequila drink to go with it. If you search for “tequila cocktails” most of what you get back is some kind of margarita. BORING. I looked in the Death & Co book and happened upon this, which was apparently made up on the spot when a regular asked for something using his favorite things. Well, to quote the book: “The problem was that he likes a lot of weird shit.”

This is definitely a weird, weird drink. I used Punt e Mes instead of Carpano as suggested, which may have made it slightly more bitter than advertised. Still, this was all over the place. Bitter, smoky, with a bit of a sweet chocolate after taste.

Day 48: Weep No More

  • 1 1/2 oz Punt e Mes
  • 1 1/2 oz brandy
  • 1/4 teaspoon Maraschino liqueur
  • juice of half a lime

I originally wanted to make a New York Sour tonight but we’re out of lemons, so I was looking at other red wine cocktails. The recipe I found for this used Dubonnet Rouge instead of Punt e Mes, but we do what we can with what we have. I might try this again with a slightly less bitter vermouth. I also really like the name.

Day 46: Quiet Italian Gentleman

  • 2 oz Bulleit rye
  • 1 oz Punt e Mes
  • 1/2 oz Aperol
  • 1/2 oz amaretto

Tonight I wanted something medicinal since my throat is sore, but I left all of my lemons at a friend’s house after a party last night so I couldn’t make a toddy. This comes from a menu for a local Italian place. The recipe calls for Campari and Carpano, but I subbed Aperol (because Campari is so bitter) and Punt e Mes (because I don’t have Carpano). This turned out less bitter than I was afraid of, with a nice bite that is soothing on my throat.