Oaxacan Poetic

1.5oz. Reposado Mezcal (Mina Real)
.75 Dry Oloroso Sherry (Lustau)
.5 Lemon Juice
.5 Yellow Chartreuse
.25 Agave Syrup (2:1)

Shaken, double strained, over large rock, in a double old fashioned glass. Flamed orange peel garnish.
Or serve it up in a chilled coupe to get more of the sherry notes as the drink becomes less chilled.

If using Pedro Ximenez sherry, omit agave syrup.

Mole bitters? you may ask yourself--y'know gettin all Oaxacan and whatnot- I thought it sounded like a fine idea. So tried it (12 drops) and the drink kinda turned into BBQ sauce. So, maybe try it with ribs over the 4th, or some chicken mole next 5th of May.


Eminence Front (It's a Cocktail)

First off, all the times I heard the song "Eminence Front" by The Who on the radio when I was younger, I never even realized what they were saying. I thought it was something like "living in the cut". I guess the only lyrics I had right were the part when they go "Its a put on". Fascinating story, I know. But I was digging the new understanding of the lyrics and the song so much so I created a cocktail in its honor.

:Eminence Front:

1.25 oz. Bols Barrel Aged Genever
.75 Averna
.5 Liquore Strega
.5 Dolin Rouge

Stir with ice and strain into chilled (4.5oz.) coupe. Twist a lemon peel over and drop it in.

Enjoy the multiple herbal layers as the temperature of the drink changes.

Scofflaw Cocktail

Welcome to the cocktail underground! Here, I will be recipe focused. Industry know-how cocktails that I come up with and maybe some nods to the classics when I find it proper. Matter of fact, its pretty much proper about h'yar. To start things off I want to share a beauty of a classic, with the best name in the book, "The Scofflaw".

My latest variation went this way...

1.5 oz. Templeton Rye
.5 oz. Dolin Dry Vermouth
.5 *Housemade Grenadine
.5 Fresh Lemon Juice

Shake with larger pieces of ice, until the ice starts to break up in the shaker. Double-strain over fresh ice in a double old-fashioned glass.

Between the times in the past where I have made or have been made this cocktail, it has been served up. This time around I enjoyed it over ice in a double old-fashioned glass- and why not? Its not really the type of cocktail that changes in a good way as the temperature changes for less chilled.  Like the Ward 8, its perfectly lovely either up or over.

*Housemade Grenadine: take 12 oz. POM pomegranate juice, add to steel part of Boston shaker and set shaker in near boiling water. Add 14 oz. Sugar and stir for a while with your barspoon until sugar dissolves. Add 13 drops orange blossom water and 2 bar spoons (1/4 oz.) Pomegranate Molasses, and continue stirring. Let cool. Bottle. Keep refrigerated. Lasts a couple of weeks. Add a small amount (barspoon or rinse) of neutral booze to prolong shelf life.