Lion's Tail

From Menu #2:

If you like tart drinks, this one is for you. It's not overly sweet, but it has exceptional spice and richness. This cocktail dates back to the 1930's and was introduced to me not to long ago by my friend Dave and it makes for a perfect shaken Fall cocktail. Bourbon and lime generally aren't mixed together, but the pair with the addition of allspice make for a refreshing drink.

The Lion's Tail recipe:

• 2 oz bourbon

• .5 oz Allspice Dram

• .5 oz lime juice

• 1 dash Angostura bitters

• barspoon simple syrup

• Garnish: grated nutmeg (optional)

Add the ingredients to a cocktail shaker with ice and shake hard. Strain the cocktail into a chilled coupe glass and garnish with freshly grated nutmeg. The garnish is optional because it may become too aromatic and spice forward for some people's taste. I like a lot of spice, but I would recommend trying it without any nutmeg first and then add it next time if you like. 

Substitutions:

Bourbon: Stay with bourbon for this one. 

Allspice Dram: Any allspice or pimento dram brand will suffice. Or you can make your own at home.

House Daiquiri

I enjoy many different variations of daiquiris, but this one seems to be my preference. My friend and Bar Manager of Sycamore in Newton, MA, Scott Shoer, always makes this variation for me:

House Daiquiri recipe:

• 2 oz blend of rums (see note below)*

• 1 oz lime juice

• .75 oz simple syrup (I use Demerara syrup)

• 2 dashes Peychaud's bitters

• 1 dash salt tincture (1:1 salt to water)

Shake all ingredients with ice. Garnish with a thin lime wheel or nothing at all as the drink is a beautiful pink hue and looks great ungranished (see above pic).

Here is a great video from bartender Jeffrey Morgenthaler on how to not to screw up a Daiquiri. Enjoy.

Substitutions:

Blend of rums: Any silver or aged rum can be used here individually. No need to use a blend although I encourage you to try it because it's wonderful. 

Peychaud's Bitters: Bitter Truth Creole Bitters. 

*Notes: Daiquiris are delicious with one type of rum but can be even better with several for added complexity and depth. At Sycamore, Scott does a nice 50:50 blend of Don Q Silver and El Dorado 12. For my house blend, I do 1:1:0.5 ratio. Let the booze marry together for at least 24-48 hours before consuming.

• 8 oz El Dorado 12 year

• 8 oz Plantation 5 year

• 4 oz Flor de Cana 4 year Extra Dry (Secco)

Coco'Deez'Nuts

I'll be honest, I am not a huge coconut fan, but this drink is very crushable, even for people who don't prefer coconut.

Coco 'Deez' Nuts recipe:

• 2 oz silver rum (I prefer to use Privateer Silver)

• 1 oz homemade coconut cream (see below for recipe)

• .5 oz Pineapple juice

• .5 oz tiki simple syrup (Don's mix works nicely here too)*

Shake ingredients with ice. Serve in rocks glass with fresh ice. Top with a couple drops of Angostura bitters (I use an atomizer to spray the top with the bitters)

Substitutions:

Privateer Silver: Highly recommend this rum, but most silver rums can be used. Try Flor de Cana Extra Dry (Secco) 4 year. 

Coconut cream: I would just make it or something similar. It won't be the same if you only use something like Coco Lopez without any modification. Link to my recipe below.

Tiki Simple: Cinnamon simple syrup. Or buy B.G. Reynolds Don's Mix. 

*Notes: Don's Mix can be store bought or you can make your own. 

• 1 cup sugar

• 1 cup water

• 2 cups fresh grapefruit juice

• 4-6 cinnamon sticks

Add the water, sugar and cinnamon to a pot and cook on low until the sugar dissolves. After this has cooled and the cinnamon has steeped for at least 15 minutes (taste often), add your fresh grapefruit juice. Place in airtight container in fridge for up to a week. 

Homemade coconut cream recipe >>

Homemade tiki simple syrup recipe >>

Pre-Que

Barbecue (or BBQ) is synonymous with beer. BBQ season tends to be during the hot months and beer is refreshing and will wash down your big, rich, savory meal. This cocktail was created for the pre-BBQ. You know, before the grill is even lit or when you are prepping the meal. The Pre-Que will open up your palette, stimulate your appetite and introduce the BBQ flavors to your taste buds before you even eat anything.

The Pre-Que cocktail recipe:

• 2 oz rye whiskey

•  .75 oz Dolin Blanc

• .5 oz Ramazzotti Amaro

• Barspoon Vanilla Giffard

• 1 dash Cocktail Punk Smoked Orange bitters

• 1 dash Crude Smoke and Salt bitters (salt tincture can used with whole peppercorns in the mixing glass)

• orange peel for garnish

Add your ingredients to a mixing glass. Add ice and stir until properly diluted and cold. Pour into a chilled cocktail glass and garnish with orange peel. 

Substitutions:

Ramazzotti: I highly recommend using Ramazzotti as it imparts nice root beer and caramel notes. Amaro Averna or Amaro Meletti can be substituted in a pinch. Amaro Sibilla would probably work perfectly here instead of the Ramazzotti with the smokey oak and honey flavors, but it's expensive and hard to find. If you have a bottle, go for it and report back.

Vanilla Giffard: Vanilla simple syrup can be used here or Tuaca, if necessary. 

Smokey bitters: Try using a smokey/peaty scotch, like Laphroaig, to rinse the glass prior to adding the cocktail. Be sure to discard the residue before adding cocktail.  I have never tried this, but another route could be to use liquid smoke, but only the tiniest of drops. Be sure to add a drop of aromatic bitters and orange bitters as well as a tiny pinch of salt, if you do either of these methods.