One of our regular guests dropped in and asked for something “Whiskey, bitter, and sour.” She reminded me, I had last made her the often unjustly ignored Los Angeles Cocktail.
Thinking of something along those lines, I improvised the following, an unholy, and unlikely, ménage à trois between a Cynar Fizz, The Little Italy, and the Los Angeles Cocktail.
Little Los Angeles Fizz
3/4 oz Cynar
3/4 oz Punt e Mes
3/4 oz Bonded Bourbon
3/4 oz Lemon Juice
1/2 oz Simple Syrup (or to taste)
3/4 oz Egg White
Briefly shake vigorously without ice. Add ice and shake until well chilled. Strain half mixed drink into fizz glass. Add splash soda to remaining unstrained mixture and strain on top of drink. Squeeze lemon peel over drink and discard.
I delivered the cocktail with a comment that is was, “A Los Angeles Cocktail turned up to 11.”
…Where Angels Fear to Tread.
It was midnight, and I’d made a couple bad drinks. Felt like rewarding myself with a Scotch Cocktail. Maybe an Affinity. Is that a Scotch bottle at the back? No? Oh, it’s Smith and Cross. Damn, all the Scotch is in the Basement. Hm. What the hell.
1 oz Smith & Cross
1 oz Punt e Mes
1 oz Dry Vermouth
But what can I do to make it a bit more Scotchy? Oh, I know! This Mezcalero Mezcal is damn smoky. True, only 168 bottles were imported into CA, so maybe just a rinse on the glass (with the rest going directly into my mouth).
Huh, goddamn that’s tasty. I should email Craig, as it’s something he’ll like. Name? Name?
Oh, hahahaha, I know!
“Somebody’s Had to Much to Think!”