How is a brown derby glamorous? The hat may not be, but the patrons at the original Brown Derby restaurant in Los Angeles were.  Hollywood celebrities in the 1920s and 1930s such as Mary Pickford made the restaurant a see and be seen sort of place.  Interestingly, the restaurant did not create the Brown Derby cocktail. An unknown bartender at the nearby Vendôme Club invented it in the 1930s.

2 ounces bourbon
Juice from 1/8 grapefruit
1 ounce honey syrup

Combine with ice in a shaker, shake with old fashioned Hollywood swagger, and strain into a chilled glass.  Grapefruit peel twist optional.

Although its name might make you think the Brown Derby is related to the Derby, another bourbon based cocktail, to me it actually bears more of a resemblance to the Blinker. Both drinks mix whiskey, fresh grapefruit juice, and a sweetener. Speaking of sweeteners, other recipes usually call for less honey syrup, but those recipes use richer syrups (2:1 or 3:1 honey to water) than the honey syrup I like (1:1). If you would to put a twist on the Brown Derby, use maple syrup instead of honey syrup. Of course, if you want to make the Brown Derby more tart, add a little more grapefruit juice or cut back on the honey syrup. If you don't like grapefruit but like the idea of mixing whiskey, honey, and citrus, try A Thief In The Night.

If the cocktail world had the Oscars, the Brown Derby would be a nominee. Become a cocktail celebrity and have one.

"Of all the gin joints, in all the towns, in all the world, she walks into mine." That is one of many classic lines from the iconic film Casablanca. Much of it takes place at Rick's Café Americain.  Humphrey Bogart, the actor who played Rick, would have felt at home at CW's Gin Joint in Tampa, Florida. Earlier this year Ms. Cocktail Den and I were in Tampa.  Our friends Kirk and David, who we knew online through the cocktail community but never had met in person, invited us to join them at CW's. We all had a wonderful time.

The motto of CW's (CW is Carolyn Wilson, the owner) is "Where style and grace have an attitude." The motto hits the mark. Glancing at the stunningly designed interior, you might think the bar is one of those annoyingly expensive and pretentious establishments.  It's not. While you can go to CW's impeccably dressed (like Kirk and David, who would've looked perfectly normal on the set of Casablanca), the people there will treat you just as well if you're wearing an aloha shirt (like me). We didn't meet Carolyn, but we did have the pleasure of meeting Daniel Bareswilt. He's a true professional.

Channel Captain Renault and round up this Usual Suspect.

You will be shocked, just shocked to learn CW's has a serious focus on gin (if you don't get the joke, please watch the movie). If, like me, you're not a gin connoisseur, CW's gin matrix can be helpful. When I say matrix, I don't mean the Keanu Reeves/red pill/blue pill sort of matrix. If you want to learn about gin, this is the place. If gin isn't your thing, CW's has plenty of other spirits and cocktails. I particularly enjoyed the Gateway, sort of a cross between a Martinez and a Hanky Panky. In the unlikely event nothing on the menu tickles your liver, I'm confident the bartenders can make you something Rick's patrons drank, e.g. the Champagne Cocktail resistance leader Victor Laszlo orders as he figures out how to evade the Nazis.

In many ways CW's resembles the fictitious bar in the movie. Great drinks? Check. Classy atmosphere? Check. Great bartenders?  Check.  International intrigue?  Not that I saw or heard.  Unless you count sharing stories about international travel adventures.

If you're in Tampa and want somewhere to have a drink as time goes by (again, if you don't get it, watch the movie), go to CW's Gin Joint.  It will be the beginning of a beautiful friendship.

When life gives you lemons, why not make something adult like the Lemony?  I haven't been able to find any history on this tasty drink, which I found on the Difford's Guide website.  Ms. Cocktail Den and I had the pleasure of meeting Simon Difford at a Tales of the Cocktail conference. What we thought would be a 30 second "nice to meet you" turned into a wonderful 30 minute conversation.

2 ounces gin
.5 ounces Lupo limoncello
.5 ounces yellow Chartreuse
Juice from 1/4 lemon

Combine in a shaker with ice, shake with zest (get it?), and strain into a chilled glass, preferably a martini glass.

Like the much maligned but actually quite good Lemon Drop, the Lemony incorporates a clear base spirit and lemon juice. The Lemony has more of a kick because of the other spirits. My limoncello has plenty of sugar in it but still clocks in at 95 proof; most commercial versions of limoncello aren't nearly that strong. The deliciously complex yellow Chartreuse, an indispensable ingredient in other cocktails such as the Diamondback and the Stark, injects a nice herbal element that blends well with the gin. If the Lemony is a bit too tart for you or your guest, add .25 ounces of super simple syrup.

The Lemony even gets a celebrity endorsement. After tasting it, Elmer Fudd declared: "I wuv the Wemony! It's a gwate dwink with gin, fwesh juice, and wiqurz!" Even if you're not a Warner Brothers cartoon fan like me, you'll agree the Lemony is a fine cocktail.

To paraphrase Jimi Hendrix and the Isley Brothers, the White Lady is a foxy and sexy lady of a drink. Most sources point to one of two legendary bartenders named Harry (McElhone and Craddock) creating it in the 1920s. McElhone created a White Lady in 1919, but it didn't contain gin (his later one did). There are many variations of the White Lady, most of which I classify as either Svelte or Voluptuous (see below). I prefer Voluptuous.   

1.5 ounces gin
.75 ounces triple sec (I used Cointreau)
Juice from 1/4 lemon
.25 ounces super simple syrup
1 egg white

If you're reverse dry shaking, combine everything except the egg white in a shaker, and Shake Shake Shake Your Egg Whites. If you're dry shaking, combine everything except the ice in a shaker, shake, add ice, then shake again. After you're done shaking like you mean it, strain into a chilled glass. Lemon peel garnish optional. 

So what's the difference between a Svelte White Lady and a Voluptuous White Lady?  The Svelte only has gin, triple sec, and lemon juice (this makes it a Sidecar with gin instead of brandy), and the Voluptuous has all of those ingredients plus the super simple syrup and egg white. There's certainly nothing wrong with a Svelte, but you'll get a richer and slightly sweeter taste with the Voluptuous. And the Voluptuous is unmistakably white.

While we're talking about colors, triple sec is the general term for an orange liqueur. On the topic of colors and flavors, a Pink Lady is basically a White Lady with glorious grenadine instead of super simple syrup. Don't let colors fool you.  Just like pink drinks, the White Lady is smooth but powerful.  The name of this cocktail reminds me of one of many hilariously offensive lines uttered in the great Mel Brooks comedy film Blazing Saddles (hint --  the line from Sheriff Bart begins with "where" and ends with "at").

Do you want to honor a lady or ladies in your life?  Then you know what to drink.

Running from the Arc de Triomphe to the Place de la Concorde, the Champs-Élysées in Paris is one of the most famous streets in the world.  To call it a street is an understatement. Having walked its length, I can tell you it really is a magnificent avenue. It's not clear who created the Champs Élysées cocktail and when they did it, but in 1930 Harry Craddock mentioned it in his Savoy Cocktail Book.

1.5 ounces cognac
.5 ounces Chartreuse
.5 ounces super simple syrup
Juice from 1/4 lemon
2 dashes Angostura bitters

Combine in a shaker with ice, shake with joie de vivre, and strain into a chilled glass.  Lemon peel garnish optional.

The Champs Élysées is similar to the Sidecar, another concoction Paris launched into the cocktail world. Even though most brandy is torched Dutch grapes, given this is a French drink use cognac if possible. Try to use one that is classified VSOP or XO (see Side Notes to the Sidecar). Craddock didn't specify whether to use green Chartreuse, used in drinks such as the Final Rye, or yellow Chartreuse, used in drinks such as the Diamondback. Which one you use depends on how relatively sweet you want the Champs Élysées to be.  Yellow is slightly sweeter than green. Make no mistake -- just like the actual Champs-Élysées, both versions make a wonderful impression.

Whether you've been to Paris or not, the Champs Élysées cocktail evokes its splendor and beauty. À votre santé (that's French for cheers)!

In 1806 a New York newspaper editor named Harry Croswell gave us the first definition of the word cocktail: "a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters ..."

So what's a 3/4 Cocktail?  It's my way of describing a spirit free cocktail.  You still have the sugar, water, and bitters. As long you have at least those three ingredients, the possibilities are infinite. Bitters are highly concentrated alcoholic tinctures, so a 3/4 Cocktail isn't completely booze free, but it's quite close.

In recent years cocktail programs have made a point of emphasizing low or no alcohol drinks, or at least not relegating them to the proverbial kids table in the room of cocktails. People have different reasons for wanting a refreshing and delicious libation without alcohol. In my case, I'm standing in solidarity with Ms. Cocktail Den, whose temporary medical issue renders her unable to drink booze for a short period of time.

There's no real formula for creating a 3/4 Cocktail. Personally I like to mix fresh citrus juice, a sweetener, a couple dashes of bitters, and ice (this is the water), shake it up so I follow the Hamlet Cocktail Conundrum, and strain into a chilled glass.  I suggest adding flavored seltzer water to increase the drink's volume and intrigue factor.  For example, the pictured 3/4 Cocktail is a No Booze Boricua, a spin on the Pina Colada.  Combine juice from 1/2 a lime, 1.5 ounces fresh pineapple juice, 1 ounce cream of coconut, .5 ounces super simple syrup, 2 dashes of Liquid Gold bitters from Embitterment, shake with ice, and top with orange seltzer water.

If I was one of the guys on The Big Bang Theory I'd write a complicated formula explaining how a 3/4 Cocktail can get you 100% satisfaction. I'm not one of those guys.  I'm not crazy (my mother had me tested), so trust me on this one.  Cheers!

Puerto Rico.  Nicknamed "La Isla del Encanto" ("the island of enchantment" in Spanish), this American island is home to generous people, stunning beaches, and the iconic Pina Colada.  Earlier this year Ms. Cocktail Den and I went to San Juan and attended the Tales on Tour cocktail conference; read about it in Tales of La Isla del Encanto, Part One.

El Batey is a really good dive bar in Old San Juan.

You can't attend a cocktail conference without going to bars. When we went to the Tales on Tour conference in Edinburgh in 2018 we went to bars such as Panda & Sons and Kin. This journey to San Juan was no exception. I noticed a theme during the conference -- all roads lead to La Factoria in old San Juan.  If you ever saw the video for the song Despacito by Luis Fonsi and Daddy Yankee (the song was everywhere in 2017), the bar scenes were filmed in La Factoria. To describe this award winning establishment as a bar is a bit misleading. La Factoria actually is a group of interconnected themed bars in a multi-level structure. Most of the individual bar spaces are not large, but you can cover a lot of cocktail real estate going through them all. I'm embarrassed to admit neither Ms. Cocktail Den nor I got a good photo of the bars inside La Factoria because we were taking drink photos and meeting people. During the conference we went there a handful of times, and we liked it so much we went there after the conference ended. The bartenders are friendly, humble, and create great drinks (gracias Celso M. among others). And the drinks .... let me put it to you this way.  My mouth still waters when I think of the Pina Coladas I had there. How do you say "Pavlovian response" in Spanish?

You don't have to look glamorous to have a drink at the glamorous Chandelier Bar.

Depending on your mood and preferences, San Juan has a bar for you. Looking for a really good dive bar (by really good I mean fun, completely unpretentious, and not disgusting)? El Batey is the place.  You know it's really good if a lot of local industry people go there. Looking for a place with gorgeous decor where you can sit at the bar wearing an aloha shirt and bathing suit (as I did)? Check out the Chandelier Bar at the El San Juan Hotel. Want a little bit of tropical serenity and class in Old San Juan? Try the Cannon Club. If you're in the dynamic La Placita area (although the word "dynamic" is sort of an understatement), go to Jungle Bird, which has no relation to the tasty tiki cocktail of the same name. If you're wandering around in Old San Juan, and you really should, stop in and have a round or two at Aqui se Puede and La Republica.  Old San Juan is compact enough that the bars are all within staggering distance of each other. Literally. Or so I've heard. If you end up cocktailing a little less than responsibly, fortunately you can pray to Santa Uber.

To paraphrase a line from Come Fly With Me, a great Frank Sinatra song -- if you could use some exotic (or not so exotic) booze, there's a bar or two in not so far San Juan.

Chocolate, coffee, and whiskey. Most people like at least two of these things. The 43 Up puts all of these flavors together. This original creation is adapted from Bittered Sling's repost of the 5:00 P.M. Wake Up Call by Cheers to Happy Hour.

2 ounces whiskey (see below)
1 ounce Licor 43
2 dashes chocolate bitters (hello Bittered Sling)
2 dashes coffee bitters (hello again Bittered Sling)

Combine in a mixing glass or shaker with ice, stir with a jolt of excitement, and strain into a chilled glass. Lightly burned star anise float optional.

Licor 43 is a Spanish liqueur whose slight sweetness belies its strength. Its color is reminiscent of other liqueurs such as yellow Chartreuse (used in the Naked and Famous) and Benedictine DOM (used in the Good Cork). The name derives from the minimum number of ingredients in it. To me Licor 43 has a distinct vanilla flavor, so it complements the chocolate and coffee bitters quite nicely.  I'm a big fan of the Malagasy Chocolate and Arabica Coffee bitters from Bittered Sling. Other companies make good chocolate and coffee bitters, but they're not as exquisite and on point as the ones from Bittered Sling.

The whiskey is where things get fun and interesting with the 43 Up. I experimented using three different types of whiskey -- bourbon, rye, and wheat. Not surprisingly, the bourbon and wheat based versions of the 43 Up are a little sweeter than the rye based version. All of them work well, so which whiskey you use is a matter of your personal preference ... and whatever is in your liquor cabinet.

If you want to feel better, here's a two step solution -- 1. Get up. 2. Make yourself a 43 Up. Your mood only will go one way .... do I really need to say it?

The Pina Colada is the premier cocktail of Puerto Rico. It evokes fond memories of a trip Ms. Cocktail Den and I took to this American island for a Tales on Tour conference. Meaning "strained pineapple," the modern Pina Colada came about in San Juan either in the early 1950s or early 1960s.  Regardless of who created the Pina Colada and when they created it, like the Margarita or the Daiquiri, it is a wonderful and simple drink that's easy to make.

1.25 ounces light rum (I prefer Don Q Cristal)
1.25 ounces fresh pineapple juice
1 ounce cream of coconut

Combine in a shaker or blender with ice, shake or blend with the energy of the La Placita area in San Juan (when we were there, the place was rockin' on a Sunday night), and strain into a chilled glass. Pineapple wedge garnish optional.

Condado Beach, San Juan, Puerto Rico.

Use Puerto Rican rum if you can. Bacardi is the most famous. Don Q's profile is increasing, and my informal survey indicated it is the rum most Puerto Ricans prefer. For the pineapple juice, fresh is key. Cream of coconut, which is not hard to find, is not the same as coconut milk. Although both come from shredded coconut, cream of coconut has less water and is sweeter. If you have to use coconut milk, make sure it is sweetened. Some variations of the Pina Colada add lime juice into the mix.  This makes the cocktail vaguely reminiscent of a Cuban drink with the same name in the 1920s.  However, that Pina Colada didn't contain coconut, so it essentially was a pineapple Daiquiri.

Like the resurgence of Puerto Rico after Hurricane Maria, I like to think the Pina Colada is making a comeback. Pina Colada se levanta.

Char what? Chartreuse is an indispensable ingredient in famous drinks such as the Last Word, or lesser known but equally amazing drinks such as the Widow's Kiss, the Bijou, and the Diamondback. But what exactly is it? Chartreuse is an herbal liqueur made by the Carthusians, a small order of Catholic monks many of whom live in the French Alps.

There are two types of Chartreuse -- yellow and green. Liqueurs have a higher sugar content, but that doesn't mean they're weak. Au contraire, as the French would say.  Yellow Chartreuse is 40% alcohol by volume (80 proof), which puts in on par with unflavored vodkas and lower end (in terms of strength, not quality) whiskies.  Green Chartreuse clocks in at a whopping 55% alcohol by volume (110 proof), which is stronger than all but a handful of whiskies.

So why is May 16 Chartreuse Day?  In 1605 a high ranking French military officer gave the Carthusians a manuscript containing a recipe for an elixir that became Chartreuse.  In the United States the shorthand for May 16 is 05/16, but in France, and much of the rest of the world, it is 16/05.

Yellow Chartreuse is slightly sweeter, and some say it has a bit of a honey flavor. Green Chartreuse has a more pronounced herbal taste to me. The colors are natural. Chartreuse's recipe is secret like any other herbal liqueur or amaro, as well as non-alcoholic libations such as Coca-Cola. Legend has it Chartreuse consists of a blend of 130 different ingredients, and at any one time only two monks know the entire recipe. So when should you use yellow Chartreuse or green Chartreuse?  It depends on your mood, what you're making, and even the background music (perhaps Chartreuse by ZZ Top?).  Or you could follow the advice I got from a guy working the door at an event at the great Jack Rose bar in Washington, D.C. -- yellow by day, green at night.

Just as Chartreuse doesn't pull any punches on your liver, I'm not going to pull a punch about its price.  It is expensive, at least in the United States. That being said, it is worth every penny, pound, euro, or whatever currency you use. A little bit of Chartreuse goes a long way. These French monks aren't wrong.