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H and H cocktail- 2 oz gin, 1 oz Cocchi Americano, 3 dash Curacao

H and H Cocktail:

2 oz. Gin (No. 209)
1 oz. Kina Lillet (Cocchi Americano)
3 Dash Curacao (Patron Citronge)
Dash homemade orange bitters (optional)

Stir with ice. Strain into chilled cocktail glass.

This martini style cocktail can be found in The Savoy Cocktail book though it's name may remain a mystery. Erik Ellestad has his own guesses which can be found on his excellent blog where he is currently drinking through the entire Savoy Cocktail Book. The resulting cocktail is dry and only slightly sweet. Wonderful vessel for highlighting the botanicals of the gin, with a clean, strong juniper finish. This gin heavy cocktail will certainly not be for everyone but for adventerous classic martini sippers (particularly those with a penchant for Cocchi Americano) it will be a delicious, while not overly drastic departure from the norm.

Bonal and Rye-@cocktailchron #Dalva Bartender Todd Smith

Bonal and Rye:

2 ounces rye whiskey (Old Overholt)
1 ounce Bonal Gentiane-Quina
1/2 ounce Cointreau (Patron Citronge)
2 dashes orange bitters (homemade)
1 dash Angostura bitters
Orange twist, for garnish

This cocktail came our way from Paul Clarke's recent article covering the availability of new aperitifs and the creative  new cocktails that have resulted. The nose is predominantly rye and warm spice notes. The sip brings a caramel sweetness as the Bonal and orange liqueur tame the angular spicy notes of the rye. It has a smooth syrupy finish similar to The Kina Cocktail, that gains it's smoothness from the sweet vermouth,which relative to the Bonal, is quite different with the added gentian bitterness not usually present in vermouth as they most often use cinchona (a milder bittering agent). On the subject of bitters, experiment with your bitters levels as they can widely effect the outcome of the cocktail. With this drink I've found it doesn't hurt to be a bit heavy handed with the orange bitters but keep the angostura at a dash as it will quickly overpower the nuances of the Bonal.

Shochu Old Fashioned- 2 oz. Shochu, tsp. simple syrup, dash citrus bitters @HouseSpirits @SakeOne

Shochu Old Fashioned:

 2 oz. Shochu (House Spirits Uchi No Komi 48.04 proof)
Teaspoon simple syrup
Dash Scrappy's Grapefruit Bitters

Shake with ice. Strain. Serve on the rocks.

This cocktail was first made for us at House Spirits RPM night at Departure by Kyle Webster (formerly of Noble Rot, and currently mixing at Metrovino with Jacob Grier). Kyle explained that the addition of simple syrup was for balance, and that the bitters helped to open up the flavors of the Shochu. In the original, Kyle used Scrappy's Grapefruit bitters which I preferred, though lacked at the time of making this cocktail at home. Shochu is seeing a resurgence in popularity in the states as of late. This is evident in the growth of availability and selection of Shochu, as Japan's "poor man's sake", reaches more urban drinkers and acquires a cult following. This Shochu is the result of a "creative partnership between House Spirits and SakeOne.

"The collaborative project consisted of toting a few multi-staged moromis from Forest Grove to Portland where they were double distilled in our [House Spirits] copper Alambic pot-still, collecting just the finest of the heart cut"

2 oz. Shochu (House Spirits Uchi No Komi 48.04 proof)
Teaspoon simple syrup
Dash Homemade Orange Bitters

Shake with ice. Strain. Serve on the rocks.


Both cocktails do well adding ingredients to highlight the flavors of the Shochu while remaining true to the essence of Japanese simplicity. It is difficult to describe the nuanced flavors of the Shochu, "sweet rice" doesn't quite capture it.
This is do in part to the bounty of flavor and aroma compounds found in different varieties of rice. An excellent review on rice aromas and flavors can be found here. There are definitive malted notes at play, similar to a Genever minus the botanicals. Very smooth, slightly sweet and short finish with lingering citrus flavors from the bitters.

Bols Imperial- 1.25 oz @Bolsgenever @BolsPDX, 1.25 oz Lillet, dash each marschno,orange &ango bitter

Bols Imperial:

1.25 oz. Bols Genever
1.25 oz. Lillet
Dash maraschino (Luxardo)
Dash angostura
Dash orange bitters (homemade)

The cocktail above was a riff of The Imperial Cocktail ( recipe and photo below) from The Savoy Cocktail Book. The nose was classic Genever mead. It had a slightly spicy finish from the warm spices of cinnamon, ceylon, and the grains from the genever combined with the faintest hint of maraschino made for a very well-balanced cocktail. The bitters helped to tame the sweetness of the Lillet, as well as bring out the orange notes. The Lillet was much tamer than the vermouth, and represented just enough sweetness.

 

 

 

 

 



Imperial:

1.25 oz. Bols Genever
1.25 oz. Vermouth (Dolin)
Dash angostura
Dash maraschino (Luxardo)

The drink has a botanical juniper nose.fruit forward sip.
Greater sweetness level but sharper, not as smooth. Not a bad thing, just a different drink.

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