I’ve got a ton of wedding-related cocktails to share today. First, an original by Wesly.

Last month we were asked by our dear friend Fiona Hoskins (co-namesake of the Hoskins Cocktail) in Shropshire in the U.K. to come up with an original cocktail for her niece’s wedding. Wes has had good luck so far with wedding cocktails, and took the lead on this one. The parameters Fiona sent over regarding the bride and family’s quaffing preference is that the drink be based on either vodka or white rum, and on the sweet side. Well! As we despise vodka cocktails and sweet cocktails, we began with latching on to the rum!

The trick was, how to make it so that it’d be sweet enough to please the bride’s palate but not so sweet that its creators would spit it out? (Its creators would actually prefer to come up with something that they’d enjoy drinking themselves.)

Wes’ idea was to use Plymouth Sloe Gin as one of the sweet elements, since it’s quintessentially English but also has a really great tartness that helps give the cocktail balance. The other sweet liqueur is St. Germain, an elderflower liqueur which all you cocktailians know well (and we also knew that the English are fond of their elderflower cordials) and that’s not as sweet as most other liqueurs. He initially added some lime juice for balance but that was too much going on — once he took it out completely it became a not-really-there cocktail idea to a drink he’d order again. (There was quite enough tartness in the Sloe Gin.) There’s also a dash of Angsotura bitters for spice, and two drops of vanilla extract for complexity and a gorgeous bouquet.

It’s a Wesly original, pretty much all the way — my job on this one was to be the taster and sounding board. Here’s Himself with a few comments, from his email to Fiona:

This drink bears some resemblance to a drink called the Millionaire Cocktail. The Millionaire also starts with rum and sloe gin, but adds apricot flavored brandy. A variation also adds lime juice. This seems quite busy to me. Ours of course uses the St. Germain Elderflower Liqueur, which we think is simply a fantastic product that adds something unique and beautiful when used properly. We also started out with some lime juice, for brightness and because the St. Germain is rather sweet, and I was afraid it would dominate. However, the sloe gin (which I was intent on including, because I love the flavor profile, and it’s so very very English!) brings quite enough tartness on its own. In fact, I wasn’t really crazy about any of our experiments until I finally left out the lime. You could play with the balance between St. Germain and sloe gin, if you want to make the drink more or less sweet, but I like the balance that results from the equal amounts. The vanilla adds not just flavor but a wonderful aroma. The final drink is flowery rather than fruity (appropriate, I think, for a drink called “Rose”), definitely sweet but also with some tartness running through it from the lovely sloe berries.

We used Old New Orleans Crystal rum, because we had an open bottle begging to be finished off, but you should by all means use your favorite good quality rum that’s readily and reasonably available. (Chuck recommends Cruzan Estate Light Rum, and recommends against Bacardi.) Plymouth sloe gin is the only quality product available here, and I’m sure you should have no trouble finding it there. Be sure to use an eyedropper for adding the vanilla – it’s easy to go overboard. (We used single-strength extract, so you’ll need to adjust appropriately if yours is double.) If you’re making just a few drinks, you can add the vanilla as you mix, but this I think would be too much trouble for mixing at an event. You will make your bartender happy if you “doctor” your rum with vanilla ahead of time, 25 drops of (single-strength) vanilla extract per 750ml bottle. This in our opinion is far preferable to buying “pre-fab” vanilla infused rum, as there are only a few readily available, and not always of very good quality. This way you can still use your favorite rum but get that vanilla bouquet.

We got lovely notes back from the bride and her mom, both of whom loved the drink (yay!). Wes named it after the bride, and we look forward to meeting them when we visit in September.

The Sally Rose Cocktail

2 ounces (60 ml) white rum.
1/2 ounce (15 ml) Plymouth Sloe Gin.
1/2 ounce (15 ml) St. Germain Elderflower Liqueur.
2 dashes Angostura bitters.
2 drops vanilla extract.

Stir over ice in a cocktail shaker, strain into a chilled cocktail glass, and serve.

It’s a gorgeous color too — I’d consider garnishing with a rose petal. (No pictures, alas … we had WAY too much to do this week!)

Now, for some in honor of Marleigh and Dan’s wedding today … no time for an original here either, unfortunately, but CocktailDB yields a few interesting-looking wedding-named cocktails:

The Royal Wedding Cocktail

1-1/2 ounces gin.
3/4 ounce Swedish Punsch.
3/4 ounce fresh lime juice.
2 dashes Grand Marnier.

Shake and strain into a cocktail glass, then add 3 dashes grenadine after the cocktail is poured, so that it sinks to the bottom of the glass.

 

The Wedding March Cocktail

1-1/2 ounces light rum.
3/4 ounce fresh lime juice.
1 egg white.
1 teaspoon simple syrup.
1-2 dashes Angostura bitters.

Shake the ingredients dry (without ice) for at least a half a minute to froth up the egg white. Add ice and shake for at least one full minute. Strain into a large cocktail coupe, and dash the bitters on top, swirling the drops with a toothpick. (For a gorgeous presentation, load a Misto mister bottle with Angostura and do a couple of sprays onto the top of the egg froth.

 

The Wedding Night Cocktail

1-3/4 ounces light rum.
1/2 ounce fresh lime juice.
1/4 ounce grade B maple syrup.

Shake and strain into a cocktail glass. (Optional – invert amounts of maple syrup and lime for a sweeter drink)

Congratulations again, y’all!

Jeez, where did June go? Where did 2009 go, for that matter?! It’s July already, Tales of the Cocktail is upon us in one week, and I’m so insanely busy getting ready for that and a wedding we’re taking part in on Saturday that I might just go supernova.

Today’s cocktail is outta da paper, rather than one I’ve had the time to research and make and photograph and such, but it looks like a terrific one I’ll try at my earliest convenience. Speaking of the Del Maguey mezcals above, Gary Regan has a Cocktailian article in the San Francisco Chronicle about his change of heart regarding mezcal, and his appreciation for a lovely cocktail using it that he got from Misty Kalkofen of Drink in Boston. Read about it and have a go!

The 1820
(by Misty Kalkofen, Drink, Boston)

1-3/4 ounces Bols Genever.
1/4 ounce Galliano l’Autentico.
1/2 ounce fresh lemon juice 1/2 ounce Lavender Simple Syrup (see recipe in the article).
1 bar spoon Del Maguey Minero mezcal.
1 dash Fee Brothers Whiskey Barrel Aged Bitters.

Shake with ice and strain into a chilled cocktail glass.

This one’s become a favorite at our place, and among friends as well.

You may never have had a cocktail quite like “the Brave,” which is served at the superb Anvil Bar & Refuge in Houston, TX.  It’s the creating of co-owner and head bartender Bobby Heugel and it’s perhaps the most unusual cocktail on Anvil’s menu, one Bobby recommends people work their way up to, and which he describes as their most “intense.”

the Brave
(by Bobby Heugel, Anvil Bar & Refuge, Houston TX)

1 ounce Del Maguey Chichicapa Single Village Mezcal.
1 ounce Hacienda de Chihuahua Plata Sotol.
1/2 ounce Averna.
1 barspoon orange Curação.
3 dashes Angostura bitters.

Combine all ingredients in a large wine glass and swirl to combine. Garnish with a flamed orange peel and serve at room temperature. NO ICE.

Yep, you heard me. Room temperature. No ice. No chill, no dilution. Talk about intense. And it was … intensely delicious. Very, very unusual, and Bobby said he’d recently been fascinated with the idea of room temperature cocktails.

I absolutely adore all the Del Maguey mezcals, but I had never tried sotol before. It’s made from a wild plant native to Chihuahua, Mexico, called the “desert spoon,” or Dasylirion wheeleri, or simply the sotol plant, a relative of the blue agave. It’s really good, and very interesting stuff — smooth, herbal, a bit grassy and a bit smoky. I didn’t taste much of it on its own, but as of today I have my own bottle (Hacienda de Chihuahua is the brand, and they make a plata, reposado and añejo as with tequila). The smokiness of the mezcal, the herbal qualities of the sotol, the bitterness of the amaro … plus the wine glass increases the bouquet tremendously. Just a knockout.

UPDATE: It seems this may now be Anvil’s signature cocktail — in a recent Twitter post, Bobby promised he’d never take it off the menu.

A couple of weeks ago I got into a little online tête-à-tête with Chris Amirault of eGullet’s Fine Spirits and Cocktails Forum when he asked for suggestions for a mint cocktail he could have when he got home. “Don’t say ‘Mojito,’ please,” he added. I extended that to juleps too, since that’s a bit obvious, and started mulling over the idea of a smash, a rum smash in particular. More on that in a moment.

I have a difficult history with mint in cocktails. I have come to love mint in its fresh form, yet continue to find most if not all mint-based liqueurs to be revolting. I even used to find mint juleps to be revolting, but that was because it was many, many years before I’d ever had a good one, and on a number of occasions I’d tried it I’d been served very poor imposters made with mint syrup (but, thank all the forces in the Cosmos, never an abomination like this).

All it takes, though, is a good (or great) bartender to make you a proper mint julep, and the world of mint is your oyster. (Not only is this Cocktail of the Day, it’s also Mixed Metaphor of the Day.)

Chris ended up settling on the Southside Cocktail, one that oddly enough I’d never had, and specifically the version made by Toby Maloney of The Violet Hour in Chicago. There are a number of various recipes for this drink, some calling for lemon (although most bartenders seem to use lime), and Dale DeGroff even calls for it to be topped with soda.

I don’t want soda in mine, and although it’s not part of the traditional recipe I really like the addition of a little dash of bitters in here as Toby suggests — for a standard Southside, just omit it. As fond of tart drinks as I am, I up the lime a bit, but if you want to stick to Toby’s version keep it at 3/4 ounce.

The Southside Cocktail
(version by Toby Maloney, The Violet Hour, Chicago)

2 ounces Beefeater gin.
3/4 ounce fresh lime juice.
3/4 ounce simple syrup.
1 dash Angostura Bitters (optional).
Mint.

As shown above, place a sheaf of mint into the shaker and barely bruise it for a few seconds. (Do NOT muddle or grind it, as you’ll end up getting the bitter, vegetal flavor of chlorophyll and ground leaves, and not the lovely aroma and flavor of the essential oils of the mint — this is probably the biggest mistake people make when muddling mint to make Mojitos and other mint-bearing cocktails.)

Add the rest of the ingredients plus cracked ice and shake vigorously for 10 seconds. Double-strain to remove any particles of mint, into a chilled cocktail glass. Spank a handful of mint over the glass to release more essential oils, and garnish with a single floated mint leaf.

Toby participated in an excellent eGullet thread on the Southside a while back, where he explained the evolution of how he came to make the cocktail the way it is (including the non-traditional addition of bitters, which he quite rightly says goes with gin “like ham and eggs”). It’s still a good drink without bitters, but with … it is the yum!

Some recipes call for it with a splash of soda to top it off in a cocktail glass, others call for making it into a long drink, like a Collins with mint. One person on eGullet suggested making it from a fizz into a royale by topping it with Champagne instead of soda. Toby adds that if you do you use Champagne, “don’t forget to bump the simple about 1/2 ounce for every 2-3 ounces of Champers, as Champagne dries cocktails out.”

One of the eGulleters noted that this drink is a perfect way to get the ginphobic vodka crowd to drink a gin-bearing cocktail. I agree, and so did Toby — he noted that when he put it on The Violet Hour’s menu, they sold it as a “gateway” gin cocktail (which is exatly the term I like to use). He added, “Many times, when requested to make it with vodka the bartender or server would recommend that it be made with ‘this great botanical, citrus infused vodka we had.’ It would then be made with Plymouth gin. Always a hit.” (Hah! “Great botanical-and-citrus-infused vodka” … I am so stealing that.)

Here’s a food pairing idea: at the Spirited Dinner at The Rib Room at Tales of the Cocktail 2007 in New Orleans, bartenders Chad Solomon and Christy Pope paired this cocktail (sans bitters) with a seared porcini-crusted redfish filet with wilted spinach. Yum.

I got myself all distracted with this lovely cocktail and had forgotten completely about my own suggestion, which I tried the next night. It’s a variation on the venerable Whiskey Smash, with rum as the base and Créole Shrubb instead of cura¸ao, and is kind of a riff on Maks’ Creole Julep, the official cocktail of Tales of the Cocktail 2009.

St. Pierre Rum Smash
(just me messing around with rum and mint)

1-1/2 ounces Rhum Clément VSOP rhum agricole.
1/2 ounce Old New Orleans Cajun Spice Rum.
1/2 ounce Clément Créole Shrubb.
1/2 ounce fresh lime juice.
6 or 8 large mint leaves, no stems.

Bruise the mint gently in the shaker, then add the other ingredients with ice. Shake vigorously for 10 seconds, then strain over ice into a large rocks glass. Garnish with a large sprig of mint.

Hmm, not bad!

Another Mixology Monday has come and gone, and now it’s roundup time. Hoo, 35 36 drinks! I had a blast going through these, and now that I’ve gotten everyone together in one post I feel I can go back through everything again without speed-reading them. Great work all around, y’all — so many great new drinks, plus reminders of classics and old favorites. Let’s get going.

Paystyle at Umamimart was the first out the gate, bringing silver tequila (one of my favorite things) together with one of my favorite amari, Ramazzotti, with citrus, honey and herb for the Amaro Twilight, which looks to have a beautiful balance. Getting off to a great start already, and I can already see that my liver’s going to go through the wringer trying all of these.

Tiare at A Mountain of Crushed Ice chimes in from Sweden with a drink in which she uses a mint version of Amaro Ramazzotti that I didn’t even know existed. Oh dear, that’s going to mean more expensive mail-ordering from Europe for me … yay! The Menta Amaro is a simple but terrific-looking digestivo with this unusual amaro plus a bit of one more, given that two is often better than one.

Meaghan at Spirit Me Away offers us two drinks. First, a lovely “desserty” drink combining one of my favorite rums with Ramazzotti (lovin’ all the Ramazzotti mixing going on!), coffee liqueur and cream for the Dolce Milano. Next she offers one based on Zwack liqueur, a re-branded lighter version of Unicum, Hungary’s national drink and in its original version bitter as all get out. The newer “Zwack” (called “Unicum Next” in Europe” is a bitt less bitter with a cherry charateristic, and she combines that with Bourbon in the Zwack Morris (and was also apparently crushing on cute boys from “Saved by the Bell” back in her school days, apparently!).

Virginia Guilford, with whom I shared a lovely dinner at the home of Bistro 45’s chef Damon Bruner and his wife Edith a while back, doesn’t have a website of her own but was kind enough to contribute an original cocktail into the comments section. She created a Manhattan variation based on 3 whopping ounces of Woodford Reserve along with Amaro Montenegro, perhaps the gentlest amaro and what I’ve called a “gateway amaro,” good for beginners. This drink has a lovely, gentle herbal flavor with only a touch of bitterness, and knocked us on our butts on Mixology Monday eve. Voilà, the Amaro Manhattan.

Jacob, a Portland bartender who writes at at Liquidity Preference, was inspired by one of my favorite cold evening dessert drinks (hot chocolate with a goodly shot of green Chartreuse) to make Menta e Cioccolato, swapping in Branca Menta. Oh boy, can’t wait to try this one too!

Steve and Paul of Cocktail Buzz combined their MxMo drink with their entry for the Monteleone Hotel cocktail contest, striving to have it adopted as the hotel’s signature drink while bringing more amaro to the masses. (It’s a popular idea — several Montelone entries I’ve seen, including mine, contain some form of amaro). Cognac and citrus are spiked with a dash of Fernet for the Steve’s Monteleone contender.

Fred of Cocktail Virgin Slut wins the award for the most obscure amaro in the roundup, a Spanish product called Mandrágora based on mandrake root. (!) Some of its marketed properties (along the lines of pink elephants and making you a tiger in the sack) might be a bit exaggerated, but still … given that ingredient’s well-known magical properties, one has to wonder if the bottle screams when it’s pulled from the bar shelf. Fred’s offering is the Mandrágoni.

Maria The Bubbly Girl offers one both frothy and fizzy based on Aperol, another great gateway bitter that I love to see cropping up in more and more cocktails. Among many others, her MxMo offering, The Aperol Flip, will be featured in her forthcoming book From The Bubbly Bar: Champagne & Sparkling Wine Cocktails for Every Occasion.

Jeff at Undertaking the Bar found himself rapidly approaching the posting day without a big selection of amari in his bar, and went for what was on hand — our old friend Campari, which seems to be the bitter a lot of us discover first, and one that’s more of an aperitivo, slapping your palate to attention before dinner. In the Italian Sunset Jeff uses Campari to lend complexity to Cognac and citrus.

Dinah at Bibulo.us goes right to the jugular of the obscure, with a smoky rhubarb-based amaro called Zucca Rarbarbaro. (Dammit, more expensive bottle shipping from the U.K. for me now, arrggh!) Fortunately she offers advice on how to approximate the flavor with another amaro tarted up with rhubarb bitters and liquid smoke (!), which might have to do for now. Her Walla Cocktail certainly seems worth the effort to either make the replica or find the real deal (and I’m likely to go for the latter, since I’m a “truly comical amaro nerd” too.)

My dear friend Marleigh of SLOSHED! goes for the Cynar, another amaro that never lasts long at our house, and shares with us an original recipe from one of our very favorite bartenders, the charming and talented Vincenzo Marianella. The Norma Jean is an amaro-spiked gin sour that’s really terrific. You can sample this and myriad other creations of Vincenzo and his crew at his new bar Copa d’Oro in Santa Monica, a very dangerous mere 7 minutes from my place of employment.

Blair, a.k.a. Trader Tiki, makes me seethe with envy for employing one of my most coveted Italian amari in his collection that has yet to make it into mine — Amaro Nardini. Not only that, but he combines it with two other Italian amari in a nice big chewy base in what looks like a really exciting cocktail I can’t wait to try, the Amici Cattivi (Bad Friends … heh). Fortunately Blair’s a very good friend, not the least of which for offering us this inky-dark, deliciously evil looking (in the best possible way) cocktail that’ll be tops on my list once I get up off my lazy butt and grab me some Nardini.

Blair’s also hosting a conribution from his friend and fellow Portland bartender David Shenaut of The Teardrop Lounge, whose drinks I’ve enjoyed from afar thanks to his generous sharing of recipes. I hope to be warming a barstool in front of him in due time, as we’re OVERdue for a visit to Portland. David gives us the most entertaining drink name of the roundup, the tequila-based, Cynar-laced Nevermind the Bollocks with a couple more unusual ingredents I’m now gonna want to find.

Mike from A Dash of Bitters tries one of the newest amari in my own collection, the one in the sexy slender bottle called Amaro Mio from Lorenzo Inga Distillery in Piemonte. Gin, sloe gin and some gorgeous-looking lemon balm come together in the Bitter Wood Cocktail, which might just win today’s award for prettiest garnish.

Jay of Oh Gosh! checks in from across the pond with two drinks, one from one of his favorite bartenders and another from one of mine. Although so far I haven’t had the chance to see him in his home base of New York, I’ve gotten to spend some time with Chad Solomon in his visits to Los Angeles and to New Orleans during Tales and to enjoy his drinks as well. Jay shares one of Chad’s the we make frequently at home, the Bensonhurst, as well as the other cocktail that got Wes and me tanked on the evening of Mixology Monday. Jay’s featured several cocktails from Gonçalo de Sousa Monteiro of Berlin, and his Negroni variation called the Berlioni is a Cynar-y delight.

Craig, a.k.a. Dr. Bamboo, takes us on an exotic journey (and illustrates it with a guy in a blimp with goggles and a big moustache to help us feel the trip) with both Aperol and Cynar and a new (to me) Thai liqueur called Mekhong. I’d seen it in our local spirits emporium and was skeptical, thinking it a new marketing idea from a guy in a suit rather than a spirit that came organically from the culture, but I was wrong. There’s some history behind Mekhong — it’s been around since 1941. Upon further reading I was fascinated by its base being both cane and rice spirits; its flavor is described as “spicy toffee with citrus and vanilla.” Craig rather likes it, and bases his Blimps Over Bangkok with equal parts Mekhong and London dry gin. Sigh, more liquor to buy …

Stevi of Two at the Most, whom I had the pleasure to meet and hang out with on our recent trip to Seattle (the first of many), reaches for one of my very favorite bitters, the Sicilian amaro called Averna (and the first Averna cocktail of the roundup!). This is a mid-range amaro, one to step up to after mastering Aperol or Montenegro, which you will most certainly enjoy as it helps lead you to the hard stuff (like Fernet). Her riff on the French 75 is called the Santo Spirito, a lovely name for a drink.

Now that Stevi has primed the Averna pump, it begins to flow freely. Bruce of World Wide Drinks brings it out for a citrusy fizz whose name is inspired by the biggest event in his hometown, the Indianapolis 500. If you’re last in line to qualify and don’t have a good enough time, you’re “bumped.” Ah well, the driver can always console him- or herself with Bruce’s citrusy fizz called the Bitter Bump. (No permalink, but you shouldn’t have to scroll back too far unless months have gone by as you’re reading this …)

My friend Andy at (dr)Ink Gorilla joins MxMo for the first time. Welcome, Andy! Watch out, it’s addictive. He offers us a variation on the Fernet Cocktail, varying the bitters and syrup, and winning the award for today’s heftiest dose of what’s probably the heftiest amaro of them all (at least the ones we see on these shores). This one’s for hardcore amaro-lovers.

Amari and other drinking bitters all tend to have a similar formula — alcohol, some combination of herbs, sugar and caramel coloring (with a certain amount of color coming from the herbs themselves). There are of course countless variations in this formula, including the herbs which provide the bitter elements. Christian of Cocktailwelten decided to go for the herbal end rather than the bitter end, and offers us a B&B Collins. Sein Beitrag ist in Deutsch, so unless you read German you’ll need to run it through a translator.

Jake the Drinksnob at Liquor is Quicker went for a product I’ve read about but have yet to try. China Martini (“china” is pronounced “KEE-na”) is produced by Martini & Rossi and is a Calisaya-style bitters. Calisaya, china calissaia, cinchona … all different terms for quinine, which is what provides the bitterness here. As I understand it China Martini is a liqueur at 31%, rather than the quinine-infused wines known as quinquina or chinato. I’d love to get my hands on some of this stuff, especially now that I’m inspired by Jake’s purported hangover cure (which looks quite tasty) that he calls Il Cane Nero.

Ouroboros at Blotto, the Journal of the North American Booze Council (who sound as if they should be running the country) offers us yet another Portlander concoctaion using not one but two amari. Portland beckons me … I like how they do things up there. I due amari marry rye (because what the world needs now is more rye cocktails) for the Cryptic Memo, which comes to us from Kelley Swenson, the head bartender at Ten 01. (Note to self: Add to list of Portland bars to haunt.)

Nat at The Alpha Cook offers an adaptation of the Black Manhattan, Averna-tinged Manhattan variation she first encountered at Bourbon and Branch in San Francisco. This version takes it a step further, spiced with Nat’s own housemade Apple-Clove Bitters. (And yep, you get to learn how to make that, too).
Craig at Colonel Tiki’s Drinks offers us his first drink using tequila, and it’s a great month to do so — I love how tequila marries with bitter ingredients. He’s combined two amari also and some lovely ingredients for yet another that I can’t wait to try, the Amaro Amigo. I’ve got a lovely cinnamon tincture at home (sticks of Indonesian, toasted and soaked in Wray & Nephew Overproof Rum for 3 weeks) that’s crying out to go into this drink, yum.

Sonja of North Shore Distillery, who writes at Thinking of Drinking, is the only one to bring out the Amer Picon (yay!) and whips up two variations on a classic near and dear to my heart, the venerable Picon Punch, one of my most beloved bitter tipples, which is also incredibly refreshing. She uses the current version of authentic Amer Picon (the “Club” version, which is intended to be mixed with wine) as well as the American replica Torani Amer, recently reformulated to taste much like the original Amer Picon, before the proof was cut in half and the recipe changed into the Club and Bière versions.

Sam (a.k.a. Vidiot) writes about cocktails at the group blog Cocktailians, where I am also a contributor but feel horribly guilty for not having contributed anything in a while. (Mea culpa, mea culpa, mea maxima culpa … *thump chest* … ow. Believe me, I’m wearing sackcloth in penance as I write (and promise to get my butt in gear and contribute again soon). I feel even guiltier for having foiled his plans to work with rye and mole bitters by posting my own such cocktail early. (I wasn’t emitting dastardly laughs, rubbing my hands or twirling my moustache, honestly. I don’t even have a moustache.) Fortunately this spiked Sam’s creativity and we get yet another lovely cocktail named for a New York neighborhood. The famous borough drinks, plus the Red Hook and Little Italy and Bensonhurst are now joined by The Astoria, with rye (yay!), Ramazzotti and three different fruit bitters by the dash. You knocked that one right out of Shea Stadium, Sam.

Contending for the final entry at 11:59:50 on Monday night, my friend Chris, an L.A. bartender who also writes about his craft and obsession at Blueprint Cocktail, went nuts with one of my favorites, Amaro Nonino, and had a long night of cocktail-creating fun, offering us three Nonino cocktails — a tangy Friuli Fizz, a chamomile-scented, Nonino-spiked rye sour simply called the Nonino Sour and the Marmalady, which brings in a powerful smoky Scotch and kumquats … wow. (Hmm, is it just coincidence or was Chris reading John Lennon’s poetry when naming that last one? “He is putting it lithely when he says / Quobble in the grass / Strab he down the soddieflays / Amo amat amass; / Amonk amink amnibus / A marmalaidie moon …” Sorry, my mind works in odd ways and that just popped out of it.)

But no, not to be outdone … Paul Clarke of The Cocktail Chronicles, the guy who got the wacky idea to start this whole MxMo thing, makes it in quite literally at the stroke of midnight as the bells were still chiming, and like Steve combines his MxMo entry with his entry into the Monteleone cocktail contest. It’s a superb-looking blend of rye, Aperol, vermouth, crème de cacao and Peychaud’s bitters that I also can’t wait to try, appropriately named the Two Birds, which is a great name for a drink (well, unless it ends up being called The Monteleone). He’s right indeed, I am a bitter man — well no, I’m a bitters man. I think you’re beginning to get the idea that this is a good thing.

Then after Paul finishes at midnight come the procrastinators … yes, my people!

My good friend Matt the Rumdood made it in at a respectable 12:18am on Mixology, um, Tuesday (and yes dude, I would indeed have teased you mercilessly had you not participated!) offers us a drink that was more than worth the 18-minute wait. Chris Hannah is one of the very best bartenders in the city of New Orleans, plying his art and craft at the French 75 Bar at the venerable Creole institution, Arnaud’s Restaurant. The Bywater is quite possibly my favorite of Chris’ drinks, for many reasons — it’s named after the old Ninth Ward neighborhood where my family is from, it’s based on aged rum (coming from Matt I’d expect no less), contains a healthy dose of my beloved Chartreuse as well as one of my favorite amari that reflects the city’s Sicilian population. All that and a pretty garnish too. I’m very glad Matt’s helping this drink get more attention.

Mike of My Aching Head brings stumbled across a drink that seems to be longtime classic by its flavor — how could this combination of ingredients not have been around for decades? — and its popularity, but was in fact invented by Paul Harrington in the 1990s. Robert Hess was the first person I know of to begin popularizing this lovely tipple, the Campari-based Jasmine. Harrington’s added some kind of magic to this drink too, an undefinable, non-tangible bit of something that makes it taste like it’s been around for decades.

Finally, a brief re-mention of my own contribution, the Eagle Rock Cocktail, based on rye and featuring Amaro Borsci San Marzano with the forthcoming (July!) Bittermens Xocolatl Mole Bitters. It’s deep and dark and bitter and just slightly sweet with hints of dried fruit, cherry, spice and chocolate. I kinda like it.

Aaaaaand … that’s it! I think. Gabriel is threatening to add a post, although I haven’t yet received it and don’t think my title of God Emperor of Procrastination is in any danger. Well, actually … I got this Gargantuan roundup posted only two days later. I might end up being a mere Sandtrout of Procrastination. Sigh.

[UPDATE on Mixology Wednesday!] Gabriel came through first thing this morning. We have a new God Emperor, and soon his entire skin will be covered with tipsy, hiccupping sandtrout. Unsurprisingly, it was worth the wait. Gabe, in weary traveller mode, wandered into San Francisco’s Heaven’s Dog, where bartender Erik Ellestad (whom I’m glad to see in this roundup, even indirectly) was asked to make something with Nonino, yet dry and refreshing. The resulting Upward Dog pleased him immensely, and sounds like one we’ll return to at home.

Again, thanks a million to everyone who participated. I’ve got a frakload of drinks to make now.