An apertif style cocktail, this Last Word variant replaces gin with smoky mezcal. In lieu of a maraschino element, floral orange notes are introduced via Combier. Chartreuse forward, the drink lingers on the soft, and bitter citrus finish with all sorts of smoky, funky complexity in between.
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Foie-washed bourbon may be the star, but culinary architecture serves to balance this cocktail. Cynar brings a vegetal component, whiskey barrel aged bitters contribute a bittering agent, aromatics and sweetness come from the Cocchi Americano, and a finishing orange peel rub adds acid and floral notes.
A variant on a classic, this cocktail is based on an Algonquin (made with rye, dry vermouth and pineapple juice) and is named after Hoy Wong who was a bartender at the New York hotel until the age of 93. Rye and pineapple-infused dry vermouth marry to make a refreshingly light drink with just the right tropical element. Celery bitters lend a peppery punch.
In Cuba, the rum and Coke is known as la mentirita, meaning "little white lie". Execution-wise, Kilpatrick's White Lie is a cross between a Sazerac and a rum and Coke. Instead of the Sazerac's absinthe wash, the glass here gets a spritz of Herbsaint to keep the effect more aromatic. The Coca Cola acts as the sweetener and mingles with a healthy dose of bitters, resulting in a complex and sophisticated cocktail punctuated by toffee notes.
An amalgam of the "Modern" cocktail recipes in The Savoy Cocktail Book and a few other versions, this drink from Ted Kilpatrick of No. 9 Park in Boston is most distinguished by a cool, mentholated smokiness. Anise from the Pernod hits the nose, but mingles with the nuanced, peaty scotch. It's remarkable how summery a scotch cocktail can be.