Archive for February 2020

Napoleon in Exile


Napoleon in Exile

  • 1.5 oz. bonded rye (Rittenhouse)
  • 0.5 oz. Brovo Amaro #14
  • 0.5 oz. sweet vermouth
  • 0.25 oz. green Chartreuse
  • dash of Peychaud’s bitters

Stir with ice and strain into a Nick and Nora.

This was a spur of the moment cocktail created over New Year’s with my good friend Dan Prior (who also named it). I had brought to his New Year’s Eve party the delicious Brovo amaro for a tasting, and in playing with it while mixing this cocktail emerged. And then was requested by many others through the night.

The amaro has an herbal kick with a chocolate/vanilla/cinnamon bite that is a fantastic sip. Here we paired it with spicy rye, sweetened it a little with the vermouth, and added to its herbal character with the Chartreuse. The bitters were a necessary addition that completed the picture.

Happy New Year’s! Two months in and I’m still mixing this one up.

400 Rabbits


400 Rabbits

Shake with ice and double strain into coupe.

Spicy Mexican chocolate. That was my goal for this one. That, and a strong agave profile from the base spirits. For that I used the Fortaleza still strength (you can use the regular proof or another brand, but I might then up the pour a little) and a bit of mezcal. The ancho chile liqueur came next, and although I usually keep the chocolate down to 0.25 oz. or it gets a little syrupy, against these strong flavors a half ounce worked just fine. The Lillet and lemon juice brighten things up a bit and add some acid, and the mole bitters rounds it all out and pulls it together.

The name comes from the Aztec myth of Mayahuel and her 400 rabbit god children who represented all the levels of intoxication (read here). This drink isn’t THAT boozy, but it’ll get you a few rabbits in at least.

The Stone and the Rose

The Stone and the Rose

  • 1.0 oz. bonded apple brandy (Laird’s)
  • 1.0 oz. bonded rye (Rittenhouse)
  • 0.5 oz. Crème de Noyaux (Tempus Fugit)
  • 0.5 oz. sweet vermouth
  • dash of Peychaud’s

Stir with ice and strain into coupe. Garnish with cherry.

So I’ve had this Crème de Noyaux sitting on my shelf for a few years and never quite knew what to do with it. It has an almond flavor, but actually is distilled from apricot and cherry pits, then combined with bitter almonds. It’s tasty and interesting, but I was initially uninspired to create something with it. Recently I’ve challenged myself to utilize some of these bottles that I’ve previously ignored, and in this case I am loving the result.

I started with the apple brandy which I thought worked well with the nuttiness. I split the base with the rye to add a little more peppery punch. To round things out I added the sweet vermouth, and then Peychaud’s for that last kick and color.

For the name I wanted to include some nod to the pits or the stone fruit of the liqueur. Obviously I arrived at using ‘stone’, and to accompany that I chose ‘rose’, not only for the color, but to acknowledge the inclusion of the apple brandy, as apples are pome fruits that are in the rose family (botany research!). Of course, that just sounded like something out of Camelot, hence the sword piercing the cherry at the bottom.

You don’t have to be Merlin to know this liqueur won’t last long now.