Desert Gourd

This one just kind of emerged out of an extra egg white, extra tequila (the best kind), and a random syrup hanging about in the fridge. Turned out pretty dang well.

2 oz reposado tequila

3/4 oz brown sugar-butternut squash syrup

1/4 oz orange curacao

1 oz lime juice

1/2 egg white (good luck dividing that; you'll just have to make two)

Combine and shake without ice, then add ice and shake again. Strain into a rocks glass over a couple of extra cubes. Do not even consider garnishing, unless it's with a little bit of grated nutmeg and lime peel. Which it should be.

Frankly, I would have loved to try this with mezcal and a couple dashes of chocolate bitters... but you do what you can with what you have.

The Real McCoy

After suggesting a scotch-based Boulevardier/Negroni variation in my last blended scotch review, I just had to try one.  It took a couple tries, but this turned out very nicely.

1 1/2 oz Cutty Sark Prohibition Edition
1 oz Campari
1 oz sweet vermouth (Martini & Rossi)
1 dash orange curacao (Pierre Ferrand, always)

Stir and strain over a large ice cube; garnish with a wide swath of orange peel and top with a scant pinch of salt on top of the cube.

I'm departing with myself in requiring a garnish on this one, but you really must try it with the salt.  I dunno what it is, exactly - the salt reinforces the slightly briny, peaty character of the scotch and keeps the dash of liqueur from making the drink too sweet.  I may try a careful use of salt in other cocktails as well...

The Remedy

Keeping with the trend of slightly-fancified classics, here's a twist on the Negroni.  I named it after the hue, which looks to me precisely like that of cherry-flavored cough syrup (tastes better though, I promise, and it'll still make you feel better).

1 1/2 oz London Dry (Beefeater 24 this time, because it was on sale)
1/2 oz orange curacao (Pierre Ferrand Dry Curacao is my new hands-down favorite)
1/2 oz Campari
1/2 oz Cocchi Americano
2 dashes orange bitters (Regan's No. 6 recommended)
2 dashes The Bitter Truth Celery Bitters (another hands-down favorite brand)

Stir and strain into a cocktail glass.  Garnish with a lemon twist.

I have to admit, I thought this was a really clever idea until a finicky little voice reminded me that it's basically identical to the Lucien Gaudin Cocktail found in Vintage Spirits and Forgotten Cocktails.  Crud.  But I will still take credit for the minor differences.  To make the former, use triple sec in place of curacao, dry vermouth in place of Cocchi Americano, omit the bitters, and garnish with orange peel.  I like this better; it's got a nice bitter edge and isn't quite as sweet.  Sorry, Lucien.

That Old Voodoo Magic

Here's a drink that had to happen after yet another Service Industry New Year.  The name comes from its similarity in mixing to the Corpse Reviver #2, perhaps one of my favorite "forgotten cocktails".

1 oz aged rhum agricole (I used Depaz)
1 oz orange curacao (I used Torres because it's what I had, but Grandma, Marie Brizard, or any other brandy-based orange liqueur would do)
1 oz Dubonnet
3/4 oz fresh lime juice
3-4 drops absinthe (seriously, drops)

Shake and strain into a cocktail glass (or coupe).  Garnish with a lime wheel and smile.

This is an incisive, herbal, round and honeyed punch of a drink, and I am damned proud of it.  Especially the name; I love a name that you just have to explain.  I might try a variation with aged tequila in place of rhum and Cocchi Americano in place of Dubonnet.

Happy 2012.  Welcome to the end of the world!