Broken Umbreller

• 1.0 oz. French gin (Citadelle)
• 0.5 oz. dry vermouth
• 0 5 oz. apricot liqueur (Rothman & Winter)
• 0.25 oz. Aperol
• barspoon of absinthe
• dash of orange bitters

Stir with ice and strain into coupe. Top with 1.0 oz. of champagne.

It tasted good, as I experimented. That’s about it. I started with a French gin, in honor of Janet Van De Graaff’s bad French accent in Drowsy Chaperone, where she also sings about the broken umbrella, or umbreller.

I made this for a Drowsy Chaperone cast party. No umbrellas were harmed in the construction of this drink.

Comuni

• 2.0 oz. Italian gin
• 1.0 oz. dry vermouth (preferably Italian)
• 0.5 oz. amaro (Meletti, though here I used and photographed an amaro I bought in Florence at the oldest western pharmacy)
• barspoon maraschino liqueur

Stir with ice and strain into glass.

I wanted a nice balanced gin cocktail somewhat like a negroni. I chose to stick with Italian ingredients, and opted for dry instead of sweet vermouth — I believe it was Carpano. I started with Meletti, but I did try the amaro liqueur I picked up from Officina Profumo Farmaceutica di Santa Maria Novella in Florence a couple of years ago. The maraschino just adds a touch of brightness.

I named it for the city states in pre-unified Italy. No other reason beyond I liked the simple name for a simple, delicious drink.

Earl Grey Street

• 1.0 oz. Scottish gin (Edinburugh)
• 1.0 oz. Edinburgh Lemon & Jasmine gin
• 0.5 oz. bergamot liqueur (Otto)
• 0 5 oz. Lillet Blanc
• 0.25 oz. ginger liqueur (Giffard)
• 0.25 oz. lemon juice
• 2 dashes 1821 Earl Grey bitters
• 1 dash lavender bitters (Greenbar)

Stir with ice and strain into glass.

Bergamot was the theme here, after picking up the Otto liqueur. As that is a main component in Earl Grey tea I went full throttle in that direction. Everything else here was in support of that.

The name is of a street in Edinburgh. It’s as simple as that. Scottish gin, earl grey bitters, bergamot. Sometimes it’s not rocket science. Just good flavor mixing.

Manila Galleon

• 1.0 oz. Probitas rum
• 0.5 oz. Plantation Dark rum
• 0.5 oz. absinthe
• 0.5 oz. mango liqueur
• 0.5 oz. lemon juice
• 0.25 oz. pimento dram
• 0.25 oz. vanilla liqueur
• 0.25 oz. cinnamon syrup
• dash of Angostura bitters
• dash of El Guapo Polynesian Kiss bitters

Shake with ice and pour into glass. Alternatively, pour over crushed ice into Collins or tiki glass.

I formed this tropical drink around the mango liqueur (I used Chinola), starting with the rums, adding some sweetened warming spices, lemon for pop and then an herbal and anise hit from the absinthe. It’s strong, so you can lengthen it with ice, but I always like mine up.

Did you know that the mango is the national fruit of the Philippines? I didn’t either, till I was researching for a name. The Manila galleon (and yes, Manila and vanilla were definitely a consideration here too) were Spanish ships that ran a trade route from the Philippines to Mexico, and seemed to fit for the drink. I love the rhythm of the name as well. Fun to drink, fun to say!

Lip Service

• 1.5 oz. gin style of your choice
• 0.75 oz. Genepy Le Chamois
• 0.5 oz. Lillet Blanc
• 0.25 oz. passion fruit liqueur (Chinola)
• 0.25 oz. lemon juice
• dash of Miracle Mile Chocolate Chili bitters

Shake with ice and strain into glass.

I was playing with passion fruit and Genepy for this one. Gin seemed right, and I did play with either a London Dry or a contemporary — all worked fairly well. It did need the tartness from the lemon and the bitter herbaceousness of Lillet to round things out. I do like the chocolate and passion fruit flavor combo, with a bit of chili heat, so added the bitters.

I believe the name started with something to do with “kiss” for the “passion” and kiss of chocolate and heat, but after taking the picture with this neat, vintage lipstick holder, I pivoted on the name.

And, really, often these names are, literally, just lip service. We’re just here for the drink.

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.