All Quinine on the Western Front

All Quinine on the Western Front

  • 1.5 oz. French gin (Generous)
  • 0.75 oz. Yellow Chartreuse
  • 0.75 oz. Cocchi Americano
  • 0.25 oz. Maurin Quina
  • dash of lemon bitters

Stir with ice and strain into glass.

I was just looking for a gin and Chartreuse drink. Maurin Quina brought the brightness I needed.

Obviously the name comes from the Maurin Quina. I moved to a French gin just to match the theme. Santé!

The Rum Will Come Out Amaro

The Rum Will Come Out Amaro

  • 1.0 oz. Probitas rum
  • 0.5 oz. Barcardi 8
  • 0.5 oz. Smith & Cross overproof
  • 0.5 oz. Amaro Brovo 14
  • 0.5 oz. passion fruit liqueur (Giffard)
  • 0.25 oz. lemon juice
  • dash of Angostura bitters
  • dash of Angostura Orange bitters

Shake with ice then strain into glass.

I built this around the amaro. I used a blended base of rums I felt suited. The Probitas has an underlying vanilla that I like to match with the passion fruit, and for acid counterbalance I chose lemon. Even though the amaro provides bitter, I felt it needed a boost from the two Angosturas.

I’ve been a little overreliant on puns for names recently, but this one is perfect and I wouldn’t change it. I was close to adding a red wig to the skull for the picture, but thankfully edited myself in the end. Now stick out your chin, and grin, and DRINK!

The Apple Doesn’t Fall Far from the Walnut Tree

The Apple Doesn’t Fall Far from the Walnut Tree

  • 1.5 oz. Apple brandy (Laird’s bonded)
  • 0.75 oz. Rothman & Winter Orchard Pear liqueur
  • 0.5 oz. Cardamaro
  • 0.25 oz. walnut liqueur (Nux Alpina)
  • dash of orange bitters

Stir with ice then strain into glass.

I started with the Nux Alpina and it just naturally paired with the Laird’s. A little bit of sweet pear and then Cardamaro for some brightness nearly completed it, with the bitters rounding it out.

Does the name need an explanation? Not really. Just sip and enjoy.

Logan’s Rum

Logan’s Rum

  • 2.0 oz. Medford rum
  • 0.75 oz. loganberry liqueur
  • 0.25 oz. Bravo Amaro #14
  • 2 dashes mole bitters
  • 2 dashes absinthe

Stir with ice then strain into coupe.

Picked up the loganberry liqueur (have I ever had a loganberry?) and paired it with some rum. It definitely needed some bitter from the amaro and the mole bitters. The absinthe added a nice bright anise bite.

Loganberry. Rum. The name was a given.

Rum Plum Tugger

Rum Plum Tugger

  • 1.5 oz. Mt. Gay Eclipse rum
  • 0.5 oz. Plantation O.F.D. rum
  • 0.5 oz. Averell Damsom Plum liqueur
  • 0.5 oz. Amaro Nonino
  • 0.25 oz. vanilla syrup

Stir with ice and strain into coupe.

I’ve had the damsom plum for a while (very similar to sloe gin) and wanted to find something for it. Gin is what I usually reach for, so tried rum in this case. The Eclipse is a nice base, but I wanted more bite and grabbed the overproof Plantation. The vanilla deepened the sweet tartness of the plum, and the bitter amaro was necessary for balance. The tartness of the liqueur meant no citrus was needed in addition.

The name came from my daughter almost immediately when I mentioned the ingredients, and I thank her for it. And there’s no doing anything about it.

Won’t Bejeweled Again

Won’t Bejeweled Again

  • 1.5 oz. aged gin (Liberty Tree)
  • 1.0 oz. sweet vermouth
  • 0.5 oz. Green Chartreuse
  • 0.25 oz. fir brandy (Clear Creek)
  • dash of Abbot’s bitters

Stir with ice and strain into glass.

Here’s a modified Bijou with aged gin and fir brandy added. I swapped the orange bitters to Abbot’s, and that was it.

The name is a bad pun on a Who song, and also a play on the meaning of Bijou, which is a small and elegant jewel or trinket. You better you better you bet.

Yozakura

Yozakura

  • 1.5 oz. Cerasum aperitivo
  • 0.75 oz. Sakura gin
  • 0.75 oz. elderflower liqueur

Stir with ice and strain into glass.

Cerasum is a sweeter amaro that features cherries and cherry blossoms. It’s pleasant to sip without the harsh bitterness often found in other amaros. I wanted to use this for a lower ABV drink, so to a healthy base of Cerasum I added Sakura gin, a NY based gin that also uses cherry blossoms. To balance these two I grabbed elderflower, keeping to the floral theme.

The name comes from a Japanese tradition of nighttime viewing of illuminated cherry blossoms. The printing in the photograph is one I picked up in Tokyo years ago that just enraptured me. The drink is a nice complement to that feeling.

The Fig Apple

The Fig Apple

  • 2.0 oz. Laird’s Bonded apple brandy
  • 0.75 oz. blackberry liqueur
  • 0 25 oz. fig arrak
  • 2 dashes Crude orange & fig bitters

Stir with ice and strain into coupe. Express orange peel over drink, then discard. Garnish with an apple slice.

I’m going through my stores and trying to work through some bottles I’ve had for a while but not really used. Enter the fig arrak and blackberry liqueur. I started with rye but as the name came to me I switched the base to apple. Ideally it would be NY based, but I had NJ on hand. Fuggedaboutit.

Pukana Lā

Pukana Lā

  • 2.0 oz. aged rhum agricole (Barbancourt 5)
  • 0.5 oz. Yellow Chartreuse
  • 0.5 oz. lime juice
  • 0.25 oz. pimento dram (St. Elizabeth’s)
  • 0 25 oz. Velvet Falernum
  • 0 25 oz. passion fruit liqueur (Giffard’s)
  • dash of falernum bitters

Shake with ice and strain into coupe.

I don’t have too much to comment on this one. It likely started with passion fruit and bloomed from there. I love the passion fruit in combination with Green Chartreuse, so likely was exploring its yellow counterpart.

The name translates to “sunset” in Hawaiian. Not really a Hawaiian cocktail, but definitely made me think of a tropical sunset, both in taste and in where I’d like to be sipping it.

Plum Stoker’s Chocula

Plum Stoker’s Chocula

  • 1.5 oz. Transylvanian plum brandy (Palinca Zetea)
  • 0.5 oz. Transylvanian plum liqueur (Zetea Silvoriu)
  • 0.5 oz. lemon juice
  • 0.25 oz. Copper and King’s Destillaire Chocolat
  • 0.25 oz. cinnamon syrup
  • 0.25 oz. honey liqueur (Barenjeger)

Shake with ice and strain over crushed ice. Top with healthy dashes of Peychaud’s.

First, I apologize for the name. It came to me right away and then I couldn’t get rid of it. And yes, it’s awful.

The drink, however, is not. I used a couple of plum liquors I got in Romania. I tempered the sweet with the bitter chocolate and lemon. But then needed to round out the plum with the cinnamon and honey.

But the name. Deserves a stake through the heart, it does.