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 52: Horsecar

  • 1 oz rye
  • 1 oz sweet vermouth
  • 1 oz dry vermouth
  • dash orange bitters
  • maraschino for garnish

I spent all of today biking around town for an Ingress anomaly event. By the time I was finished with the after party (and the after after party) and made it home I had little time to spare before midnight. I found this while looking up whiskey cocktails. Despite it’s silly name it’s a decent drink, slightly sweet but with a nice rye bite.


Day 34: Queen’s Park Hotel Super Cocktail

  • 1 1/2 oz gold rum
  • 1/2 oz sweet vermouth
  • 1/2 lime juice
  • 1/2 oz grenadine
  • 4 dashes Angostura

I tried to order the tiki book I’ve been borrowing from my coworker but they were out of stock on Amazon, so I decided to go ahead and pick up the newest one from Beachbum Berry. It’s a lot more storytelling than recipes, but it’s super interesting and does have a fair amount of punch recipes. I saw this one while flipping through it and the record four dashes of Angostura drew me in. It’s a fairly sweet drink with a nice tart mouthfeel.

Day 33: Martinez

  • 2 oz gin
  • 3/4 oz sweet vermouth
  • 1/4 oz maraschino liqueur
  • lemon twist to garnish

I’m out of town this week for work, so some of the recipes may not have pictures. I had a frenzy of cocktail making on Saturday when we had people over but forgot to take pictures of a lot of them!

The Martinez is a predecessor of the Martini. I haven’t made this one before, and from my reading using an Old Tom gin was recommended. I thought it worked well, giving a botanical flavor without too much bitterness that a lot of gins can impart.

Day 18: Midnight Cowboy Winter’s Wolves

  • 2 oz Becherovka
  • 3/4 oz Cynar
  • 3/4 oz sweet vermouth
  • 1/2 oz dutch genever

When you read this I’ll be watching the effigy burn at Freezerburn, so I figured I’d do something in honor of the event. This is the first time I’ve made this drink at home, and the only substitution I had to do was Punt e Mes instead of Antica. Just reading the ingredients you know it’s going to be a bitter, bracing drink. It could work pretty well as an after dinner digestif.

I think that the proportions were off. Next time I may try equal parts of everything and see what I think.