Crescendo

• 1.5 oz. Hayman’s Exotic Citrus gin
• 0.5 oz. Junipero Smoked Rosemary gin
• 0.5 oz. St. George Aqua Perfecta basil liqueur
• 0.5 oz. Cocchi Americano
• 0.25 oz. limoncello
• dash of Crude “Rizzo” bitters
• 6 drops of lactart

Stir with ice and strain into glass. Garnish with toasted rosemary.

Although it appears secondary, this began as me exploring the Junipero rosemary offering, which I really like, but found overpowering if I stuck to that as a base. Thus I reached for the Hayman’s for a bright citrus base, enhanced by the Junipero. Lemon, basil, some sweet and bitter herbaceousness from the Cocchi — all added nicely to the drink. “Rizzo” features notes of rosemary, grapefruit and peppercorn, which paired well. I felt it lacked some acid, but didn’t want the more dominating presence of a lemon or lime, so dropped in some lactart. And there it was.

The name is a musical theater deep cut. There’s a character in How to Succeed in Business Without Really Trying named Rosemary. The song sung about her features the line:

Just imagine if we kissed.
What a crescendo not to be missed!

So don’t miss it.

A Little Bit o’ Seoul

• 1 5 oz. Yuzu gin
• 1.0 oz. Yobo Kish Seoul
• 0.5 oz. yuzu liqueur (Yuzuri)
• 0.25 oz. ginger liqueur (Giffard)
• 0.25 oz. honey liqueur (Barenjager)
• Regan’s orange bitters
• The Japanese Shiso bitters

Stir with ice and strain into glass.

I think this is my fourth and last focus on a Kish liqueur (until they come out with more or I do another riff). Seoul has a hibiscus, lemon, and honey profile. I paired that with a yuzu gin, then yuzu, ginger, and honey liqueurs in small portions to reinforce. The bitters tamed the sweetness.

Nothing super creative with the name. Here is one pop song. Or I could have gone with Billy Joel’s “It’s All About Soul.” Or “Soul Man.” Put them all on and raise a glass.

Conundrum

• 1.5 oz. Nordés gin
• 0.5 oz. Linton Hill strawberry gin
• 0.5 oz. Cocchi Americano
• 0.5 oz. yuzu liqueur
• 0.25 oz. Kümmel
• 0.25 oz. cinnamon syrup
• dash of Bokers bitters

Stir with ice and strain into glass.

This started in the Mediterranean with two Spanish gins, and quickly took detours to who knows where. Cinnamon, yuzu and anise/fennel all worked well together, with Bokers and Cocchi adding some bitterness and additional herbaceousness.

As the theme was all over the map, literally, I had a difficult time coming up with a name for this one. Conundrum had been bouncing around a bit in my noggin, so I thought now was a good time to apply it. Problem solved.

Route 101

• 2.0 oz. Gray Whale gin
• 0.5 oz. dry vermouth
• 0.25 oz. Benedictine
• barspoon of Ferrand Dry Curacao
• barspoon of Tempus Fugit mint liqueur
• barspoon of Clear Creek fir brandy
• dash of Owl & Whale eucalyptus bitters

Stir with ice and strain into glass.

Another gin-specific Martini variant, though this one more a Caprice variant, really. Starting with California’s Gray Whale gin and the vermouth and Benedictine standard (though a bit less of the latter), I then added little dashes of supporting ingredients to highlight the underlying botanicals and flavors of the gin.

The name is for the famous Pacific coastal highway running through all the flora. Though if you’re sipping this, maybe call an Uber.

An Orient Expession

• 2.0 oz. Opihr gin
• 1.0 oz. dry vermouth
• barspoon of yuzu liqueur
• barspoon of cinnamon syrup
• dash of Fee’s Brothers West Indies Orange bitters

Stir with ice and strain into glass.

I wanted to do a series of martini-like gin drinks that focused on specific gins, adding a touch of ingredients to highlight the gin. This one focused on Opihr and its spice road flavors. With just a tiny dash of cinnamon, yuzu and orange bitters (sure, WEST Indies, but still), and you have a delicate tipple with a little more punch than your standard martini.

I felt the Agatha Christie / transportation route was a nice nod to the range of region and spices (plus I love my Christie). Poirot would be upset it doesn’t have cassis, but he would be hard to please in any case.

Citrine

• 1.5 oz. Drumshanbo California Orange gin
• 1.0 oz. sweet vermouth
• 0.5 oz. Green Chartreus
• dash of mole bitters

Stir with ice and strain into coupe.

This one is an easy one. The Bijou is a favorite of mine. In this case I had the new Drumshanbo orange gin to try. I swapped in mole for the orange bitters then. And scene.

The name is for the orange gemstone, as a variation on the original name (and getting the name/recipe inspiration right this time). Sweet and simple. And tasty.

Not Knowing Is Buddha

• 1.5 oz. Japanese gin (Roku)
• 1.0 oz. Yobo Kish Bliss liqueur
• 0.5 oz. Dolin Blanc
• 0.25 oz. yuzu liqueur (Yuzuri)

Stir with ice and strain into glass. Garnish with a cherry.

Here I was playing with another Kristen Kish liqueur, with a sour cherry, licorice and peppercorn profile. I used a Japanese gin base with the yuzu for both sweet and tart, and some added herbal and sweet notes from the vermouth.

The name is a Buddhist variant of the Ignorance Is Bliss idiom, which I thought fitting. Though I’m glad to know this drink.

The Unladen Swallow

• 1.5 oz. Cognac (Pierre Ferrand 1840)
• 0.75 oz. Ferrand Yuzu Dry Curacao
• 0.5 oz. Tempus Fugit Kina L’Aero D’Or
• 0.25 oz. coconut rum (Planteray Cut & Dry)
• dash of orange bitters

Stir with ice and strain into glass.

I had both the yuzu Curacao and coconut rum to play with, and came to this with just a little experimentation, using Cognac as a base and adding some bitter elements.

The name is from the classic Monty Python and the Holy Grail scene with the argument over coconuts, swallows and migration. And yes, they could grip it by the husk.

I’ve Heard It Both Ways

• 1.0 oz. Diplomatico rum
• 1.0 oz. Ritual Sister
• 1.0 oz. Huana Guanabana liqueur
• 0.5 oz. Velvet Falernum
• 0.5 oz. lime juice
• dash of Angostura bitters
• dash of Crude Tiki Threeki bitters

Shake with ice and strain into coupe.

Ritual Sister, a smoked pineapple eue de vie, was a recent acquisition that I was looking to experiment with, and my initial instinct was to go tiki and pair it with rum. The Huana is from the same distiller who produces Kalani coconut liqueur, and presents an interesting sort of pineapple, strawberry, coconut hybrid taste.

The sweetness needed a little warming depth from the falernum, and for tart I chose lime. The two bitters balanced and smoothed things out.

The name is a reference to a running gag that was done on the Psych television show, a show that had another bit where a pineapple was hidden (well, or obviously) in every episode.

C’mon, son! Have you heard about Pluto?

Juniper Fairy

• 2.0 oz. French gin (Esme)
• 0.5 oz. dry vermouth
• 0.5 oz. apricot liqueur (Rothman & Winter)
• 0.25 oz. absinthe (Kübler)
• barspoon of simple syrup
• dash of Regan’s orange bitters

Stir with ice and strain into coupe.

Absinthe! I wanted a cocktail that highlighted absinthe, falling somewhere between a dash in a drink and a traditional absinthe pour, with gin as a base.

I used a French gin in this case, but actually tried a number of gins with equal success. Apricot is a flavor I felt might pair well, and the vermouth lengthens the drink with some additional botanical and wine influence. Add the sugar for additional sweetness, if desired, then finish with the bitters.

I.. can’t recall the exact origin of this name, although I acknowledge it is not very clever. Was I thinking of a play on juniper berry? Did I misread some entries on the the Juniper Tree fairy tale? Was it just late and I just settled for a name? I don’t know. Also, I don’t much care as long as I have this drink in hand.