Liqueurs/Cordials Feed

A Drink Of Pride -- The Lion's Tail

There are many myths about lions. For example, they don't have a king (sorry Disney fans) or live in jungles. One truth is a lion family is known as a pride. The Lion's Tail first appeared in 1937 in the Café Royal Cocktail Book. Reputable sources speculate an American expat bartender created the Lion's Tail in Britain during Prohibition, and the expression "twisting the lion's tail" originally referred to provoking Britain (a lion is on its coat of arms). 

Lion's Tail 22 ounces bourbon
.5 ounces allspice dram
.5 ounces super simple syrup
Juice from 1/2 lime
2 dashes Angostura bitters

Combine in a shaker with ice, shake with the power of a lion's roar, and strain into a chilled glass, preferably a coupe. Lime peel garnish optional.

Mixing common and uncommon ingredients, the Lion's Tail works better than you might think. Its use of bourbon,  legally an American spirit, supports the theory the Lion's Tail had an American creator. Incorporating allspice dram, a rum based liqueur you'll see in the Donna Maria or my Les Bon Temps Roulé, gives the Lion's Tail a vague tropical vibe. Similarly, Angostura bitters originated in Venezuela and has called Trinidad & Tobago home for more than a century.

A Lion's Tail -- it's hakuna matata for your liver and spirit.


A Spiritual Playboy Cocktail -- The Cloister

A cloister is an architectural feature in monasteries, convents, and other religious institutions.  The Cloister is a drink that comes from an unquestionably non-religious institution: the Playboy Bartender's Guide. Published in 1971, the book and the Cloister are my age. In 2011 Jim Meehan, who created the Brown Bomber and the Newark, mentioned the drink in his PDT Cocktail Book.

Cloister1.5 ounces gin
.5 ounces yellow Chartreuse
Juice from 1/8 grapefruit
Juice from 1/4 lemon
.25 ounces super simple syrup

Combine in a shaker with ice, shake with the resonant rhythm of a Gregorian chant (which I like), and strain into a chilled glass.  Grapefruit peel garnish optional.

Considering the word cloister, either used as a noun or verb, frequently comes up in connection with monks, it's no surprise the Cloister contains Chartreuse. As we see in cocktails such as the Last Word, gin and green Chartreuse go well together, but for the Cloister you want to go yellow. The Phil Collins also combines gin and yellow Chartreuse, which is a key part of non-gin drinks such as the Diamondback. Along with the super simple syrup, the yellow Chartreuse keeps the Cloister from being overwhelmingly tart.

Have a Cloister, and you may have a, dare I say, religious experience.


Cocktail Fun While It Lasts -- The One Night Stand

Many people have had a one night stand at some point.  Are you thinking about one right now? Put aside your X-rated memories and focus on this cocktail creation from Brian Ireland and Demetri Karnessis. I discovered it in Chilled magazine.

One Night Stand2 ounces gin
.5 ounces Aperol
.5 ounces triple sec
Juice from 1/4 grapefruit

Combine in a shaker with ice, shake like (do you really need an analogy here?), and strain into a chilled glass.  Orange peel garnish optional.

Ireland and Karnessis use a particular brand of gin in the One Night Stand, but they don't call for a specific triple sec (a generic term for an orange liqueur). I like Cointreau, which I use in my Cancer Killer #1 and the Margarita. If you prefer a different triple sec, go for it.  Aperol, a part of the Naked and Famous and my Venetian Kiss, is a lighter amaro. Combine all of these spirits with the grapefruit juice, and you'll get an undeniably pink drink. If you like the One Night Stand, you might like similarly themed drinks such as the Intense Ginger Sutra and the Hanky Panky.

Enjoy the One Night Stand, but recognize too many could lead to something bad -- a hangover or something a Penicillin won't cure. Cheers!


Liquid Art -- When Ernest Met Mary

Art can be words on a page, images on a screen, liquids in a glass. Ernest Hemingway was a famous author (and drinker), and Mary Pickford was a trailblazing actress at the dawn of the Hollywood film industry. Named for one of his novels, The Sun Also Rises is an absinthe enhanced twist on the Hemingway Daiquiri. She had an eponymous drink created during one of her movies. Crillon Importers generously provided a free bottle of Absente Absinthe Refined so I could play with it, and the When Ernest Met Mary is my resulting attempt at cocktail art.

When Ernest Met Mary2 ounces rum
.5 ounces maraschino liqueur
.25 ounces absinthe
.5 ounces pineapple juice
Juice from 1/4 lime (.25 ounces)

Combine in a shaker with ice, shake with passionate and artistic flair, and strain into a chilled glass. Lime wedge and/or Luxardo cherry garnish optional.

Like its predecessors, the When Ernest Met Mary uses rum and maraschino liqueur. Half an ounce of maraschino liqueur might seem like a lot, but it leads to a balanced cocktail. The pineapple juice comes from the Mary Pickford, and the lime juice comes from the Hemingway Daiquiri. Use fresh juices if you can. Absinthe adds a splash of anise to this cocktail canvas. I decided to use absinthe directly in the When Ernest Met Mary as you might in a Millionaire, not a rinse as you would in a Sazerac. A little absinthe goes a long way.

Ms. Pickford, meet Mr. Hemingway. Mr. Hemingway, meet Ms. Pickford. And to you ... cheers!


A Monk From New Orleans -- The Carthusian Sazerac

The people of New Orleans are known for their joyous, free spirited lifestyle. Monks are not. That includes the monks of the small Carthusian Order. The Carthusians are known for their Chartreuse liqueur. Combine it with the Sazerac, the official cocktail of New Orleans, and you get a Carthusian Sazerac. Spice Kitchen & Bar in Cleveland created this drink, and my fellow cocktailian Michael Bounds, creator of the Ides Of March and the Another Green World, introduced me to it.

Carthusian Sazerac2.5 ounces rye
.75 ounces super simple syrup
.25 ounces green Chartreuse
2 dashes lemon bitters
Teaspoon of absinthe

Swirl the absinthe so you coat the inside of a chilled glass, then discard the remainder. Combine the other ingredients in a glass and stir with the rhythmic solemnity of a mass or a slow jazz piece. Lemon twist garnish optional.

If you like "spirit forward" (I love this euphemism) cocktails, the Carthusian Sazerac is for you. Rye is a powerful base of any Sazerac or spinoffs such as the Orange Satchmo. Green Chartreuse, a key component of the Bijou and the Last Word, has more alcohol by volume than most whiskies and its yellow counterpart, which you use in drinks such as the Diamondback and the Renegade. Lemon bitters, which are fairly easy to acquire, substitute for the Peychaud's bitters that are an indispensable part of the iconic Sazerac.

Whether you're introverted like a stereotypical monk, extroverted like a stereotypical New Orleanian, or both, the Carthusian Sazerac might be for you.


Sometimes The Grass Is Greener -- the Verdant Lady

What type of lady? I admit I had to look up the word "verdant" to confirm it means what I thought it did. Let me save you a minute -- it means a rich green color, especially in connection with grass or vegetation. The history behind the Verdant Lady is far less clear than the meaning of the word "verdant." It may have originated in San Francisco around 2007. Past that I can't tell you. Despite its hazy past, the Verdant Lady lady is crisp, cool, and a lot stronger than it looks.

Verdant Lady1.5 ounces gin
.5 ounces green Chartreuse
.5 ounces super simple syrup
Juice from 1/2 lime
5-6 mint leaves

Muddle the mint, lime juice, and super simple syrup in the base of a shaker, add the two liquors and ice, shake with the forceful elegance of a true lady, and strain into a chilled glass. Mint garnish optional.

The Verdant Lady resembles a lot of other good cocktails. The Whiskey Smash and the Mint Julep immediately come to my mind (a smash has citrus, a julep does not). My fellow cocktailian Jeff Moore, who introduced me to the Verdant Lady, accurately describes the drink as a gin and Chartreuse smash.  The combination of gin and green Chartreuse is reminiscent of a Last Word. And last but not least, it shares gin and part of its name with the White Lady. Comparisons aside, the Verdant Lady stands out on its own and is very green.

People frequently think the grass is greener on the other side, but usually it isn't. The Verdant Lady is a tasty exception.


Nothing To Lose Drinking -- the Everything To GAIN

A new corporate client and a new original creation are auspicious signs. Late last year Government Marketing University asked me to present about successful branding, and design a signature cocktail for its GAIN 2020 conference. Guided by my previous experiences such as rocking the red carpet with Cognitio and a golden jubilee with Government Executive Media Group, the result was the unique Everything to GAIN.

Everything to GAIN2 ounces vodka
.5 ounces triple sec (I prefer Cointreau)
.5 ounces maple syrup
2 dashes Angostura bitters

Combine in a mixing glass with ice, stir with a positive feeling, and strain into a chilled glass.

I was delighted when the people at Government Marketing University requested I use vodka as a base spirit. Using vodka presents sort of a challenge. It can act as a blank canvas for a cocktail, so you really have to tinker with the other ingredients and the ratios. For the Everything to GAIN I added Cointreau to bring a hint of citrus. Maple syrup is an unusual sweetener in cocktails, but it works nicely here just as it does in drinks such as the Japanese Maple. Like every other ingredient in the Everything to GAIN, maple syrup is easily accessible. 

Presenting at GAIN 2020 was a lot of fun even though it was different. Thanks to the COVID-19 pandemic (which is still around despite efforts towards the Flattening Curve), the presentation had to be pre-recorded, so there couldn't be any of the spontaneous give and take that I love so much.

When you have an Everything to GAIN, you have nothing to lose ... except your worries.


When You Had To Go Through THAT -- The Time I'll Never Get Back

It could be a meeting. A movie. A date. A year (I'm looking at you, 2020). After it's over you're just stunned, annoyed, or something else. The Time I'll Never Get Back is the antidote to that feeling. The Wulf Cocktail Den has a tradition of unveiling a new drink in the new year. Considering the general catastrophe that was 2020, at the dawn of 2021 the Time I'll Never Get Back continues this tradition.

Time I'll Never Get Back2 ounces bourbon or rye
.5 ounces sweet vermouth
.5 ounces triple sec
2 dashes Angostura bitters

Combine in a mixing glass with ice, stir with a sigh of relief, and strain into a chilled glass.

Veteran cocktail enthusiasts, and most novice ones, immediately will see the Time I'll Never Get Back is a simple variation on a Manhattan. Using Old Tom gin instead of bourbon or rye makes the drink a riff off a Martinez. To use one of my favorite drink euphemisms, the Time I'll Never Get Back is "alcohol forward." That's deliberate. If you want to try to erase or suppress the memory of wasted time, why waste your time on a watered down drink?

The Time I'll Never Get Back lends itself to experimentation. The type of whiskey will use will make a difference. So will the triple sec, a term that generally refers to orange liqueurs. For example, I'm a big fan of Cointreau, which I use in the 24601, but I figure Grand Marnier, an indispensable part of the Burnt Fuselage, also works quite well.

Spend some time with a Time I'll Never Get Back, and you won't want the experience to end.


Romantically Blissful Drinking -- The Honeymoon

The word "honeymoon" evokes thoughts of happiness and new beginnings. It can refer specifically to a honeymoon after a wedding (Ms. Cocktail Den and I went to Hawaii), or more generally to the period after a positive change in your life. First mentioned in a 1916 book from Hugo Ensslin, who also gave us the Aviation, the Honeymoon was a featured drink at the famous but now defunct Brown Derby restaurant in Los Angeles.

Honeymoon2 ounces applejack or apple brandy
.5 ounces Benedictine DOM
.5 ounces triple sec (see below)
Juice from 1/2 lemon

Combine in a shaker with ice, shake with the passion of (use your imagination), and strain into a chilled glass.

When you compare apples to apples, you'll know today applejack is a blend of apple brandy and grain neutral spirits, and apple brandy is exactly what it sounds like (Laird's makes both). Either spirit works well in the Honeymoon. If you like cocktails with an apple flavor, try the classic Jack Rose, the underappreciated Diamondback, or my original American Apple. Brought to us by French monks (not the ones behind Chartreuse), Benedictine DOM is an herbal liqueur used in drinks such as my Whiskey Queen. A little goes a long way, and it more than justifies its price. The Widow's Kiss is an excellent example of another cocktail combining Benedictine with apple brandy. Triple sec is a generic term for an orange liqueur.  Different Honeymoon recipes call for specific ones.  Even though I'm a big fan of Cointreau, use whichever one you like.

What do you get when you put all of these flavors together in a Honeymoon? A drink that warms your soul and introduces a new period in your cocktail life.


A Cold And Beautiful Cockail -- The Alaska

Alaska is a state unlike any other in the United States of America.  Ms. Cocktail Den and I have had the good fortune to visit the 49th and by far the northernmost state. The Alaska first appeared in 1913 in Straub's Manual of Mixed Drinks by bartender Jacques Straub. More than 100 years later, it still is strikingly elegant.

Alaska2 ounces Old Tom gin
1 ounce yellow Chartreuse
2 dashes orange bitters

Combine in a mixing glass with ice, stir with the sharp edged grace of a glacier calving (I've seen it happen and it is amazing), and strain into a chilled glass, preferably a coupe.

If you see an Alaska on a cocktail menu these days, it's most likely to have the ubiquitous London Dry style of gin. Go with Old Tom style gin, which you'll see in a classic Martinez, if you can. Not only is it authentic, but Old Tom style gin makes the Alaska a richer experience.  Yellow Chartreuse, which you can use in drinks such as the Renegade, is an integral component of this cocktail. There are multiple variations of the Alaska, and this is the one I prefer. Even though there are many things in the state of Alaska that are potentially deadly (bears, ridiculously low temperatures), the Alaska drink is not potentially deadly as long as you remember to cocktail responsibly.

Whether or not you've been to the unique state of Alaska, it's time to savor this cold beauty of a cocktail!