Mercedes the Magnificent
- 1.0 oz. White Rum
- 1.0 oz. Dark Rum
- 0.5 oz. Kahlua
- 0.5 oz. cream of coconut
- 0.5 oz. lime juice
- 2 dashes Bitterman’s Burlesque Bitters
- 2 dashes Bitterman’s Elemakule Tiki Bitters
Shake with ice and strain into glass over shaved ice.
A little tiki for Mercedes, with a mix of dark and light rums, acid from lime, some rich sweetness from a coffee liquor and cream of coconut, and then some healthy doses of bitters, both Tiki (not pictured) and Burlesque (of course). Suck slowly through a straw.
Derma the Dynamic
- 2.0 oz. Vodka
- 0.5 oz. Pama
- 0.25 oz. Creme de Cacao
- 2 dashes lemon bitters
Stir with ice and strain into cocktail glass. Twist of lemon and discard.
Chocolate and pomegranate. Do I need to say much more on this one?
Nicki the Peacock
- 1.0 oz. London Dry Gin
- 0.5 oz. Sloe Gin
- 0.25 oz simple syrup
- 1 barspoon Absinthe
Stir with ice and pour into cocktail glass.
Top with 2.0 oz. Champagne.
A mix of high and low ingredients, with a stab and a miss at sophistication, for the failed ballerina who would drink champagne from a can. We start with a gin (though a nice one here) and add some sloe gin for a sweet and tart punch, then straight simple syrup to smooth out the sweetnesss. The absinthe is the fleeting green fairy for the artist, and the champagne adds an effervescence to the final product.
Ideally you would garnish with a peacock’s feather. If you can get if from her wig.
Phaedra the Engima
- 1.5 oz. 100 proof Bourbon
- 0.5 oz. Michigan Tart Cherry liqueur
- 1 barspoon Extra Virgin Harvest Riesling vinegar
Stir without ice and pour over rocks.
Top with 2.0 oz. Mexican cola.
The origins of this one are a bit of an enigma, though it might be said to be a tongue-in-cheek take on a virgin cocktail of a cola with a cherry. Here we have 100-proof Bourbon mixed with a tart cherry liqueur. The extra virgin vinegar balances out the sweet and tart. Then we add that cola in the end. Sip it or lap it up with your tongue.
Odette the Ethereal
- 1.5 oz. Cognac
- 0.5 oz. Framboise
- 0.25 oz. Benedictine
- 0.25 oz. Hibiscus liqueur
- 2 dashes Peychaud’s bitters
Stir with ice and strain into cocktail glass. Top with spritz of Absinthe.
She wanted French, so I started with Cognac and added the Framboise for some sweetness and some Benedictine for an herbal smoothness. Odette’s a bit of a flower child, so I threw in some hibiscus liqueur for some additional sweet and floral hints. Peychaud’s added a little spicy bitters, and the Absinthe mist really tickles the nose on the sip.
Hanna from Hamburg
- 1.5 oz. Rye
- 0.75 oz. Jeigermeister
- 0.5 oz. Cherry Heering
- 0.25 oz. Snap
- 1 dash Bar 40 Salt Bitters
Stir with ice and strain into cocktail glass. Garnish with cherry
Jeiger and Cherry Heering as German components for Fräulein Hanna. Rye to anchor it and for some spice, with a little Snap in honor of her favorite prop, the whip. Dash of salty bitters to round it out.
Short and sweet post to introduce a collection of cocktails I prepared for La Cage Aux Folles, a show I am having the fun and pleasure performing with The Umbrella in Concord, MA. That’s me all dragged out in the pic above, flanked by the lovely (and dangerous) Cagelles.
I decided for this collection I would create a drink for each of the girls(sic) behind me, who worked their sequined fannies off in the show.
Let Me Drown
- 2.0 oz. Captain Morgan 100 proof
- 0.5 oz. espresso liqueur (Stirrings)
- 0.5 oz. Cynar
- 0.5 oz. lime juice
Shake with ice and strain into glass. Garnish with grated nutmeg.
The song is literally about drinking yourself to death, so I needed something boozy. And with a nautical theme. So I went with a 100 proof Captain Morgan to start it off. Because the drinking is to occur all night, the espresso liqueur is there to maintain the buzz. The sweetness is then cut with the bitterness of the Cynar and the tartness of the lime. Rereading this recipe after all this time, the nutmeg didn’t immediately make sense, but I actually liked it in the final drink, mostly for the nose and its combination with the espresso taste.
It’s an odd mix of flavors, but it packs a punch, which was the main point. There’s a bit of a conflict in it, which, if you know the song, makes some sense. This was Burrs point of no return. And so a fitting end to the wild party. Drink up.
- 2.0 oz. London Dry Gin
- 1.0 oz. Maurin Quina
- 0.5 oz. Dolin Blanc vermouth
- 1 dash orange bitters
Stir with ice and strain into coupe.
I have absolutely no idea where this one came from. I *think* that to represent the four singers in the quartet “Poor Child” I gave an ingredient to each, but for the life of me I don’t know why Black is London Dry Gin or Queenie is Maurin Quina (maybe I was playing on the word “Quina,” more obvious now that I type it out?). Burrs is bitter, I get it.
Whatever the concept was originally for this drink, it is tasty, so here it is. Forget the theme and just enjoy a sip. No poor child here.
Look at Me Now
- 2.0 oz. Bourbon
- 1.0 oz. lemon juice
- 0.75 oz. watermelon syrup
- 0.25 oz. St. Elizabeth Allspice Dram
- 2 dashes Fee’s Whiskey Barrel-Aged bitters
- 1 egg white
Dry shake all ingredients without ice, then shake with ice and strain into coupe.
The character of Kate in the show, in the middle of this song which serves as her introduction, has a great line: “Give me a bottle of bourbon and a half a chicken and I’ll conquer the world!” I just had to do something with bourbon and chicken. I had to.
After pondering a bit the possibility of trying to do some sort of chicken fat washed bourbon (I didn’t ponder it too long) I arrived at the idea of using the egg instead of the chicken. The rest is a bit of a modified sour, with watermelon syrup (riffing on a Southern theme) serving as the sweet. I can’t recall the exact motivation for the allspice dram, but trying the drink again after two years’ time I think it works, and this drink was my favorite of the bunch.
…though a bottle of bourbon and half a chicken sounds good, too.