Singapore Prospers

 

Story
I’m just going to let SotherTeague explain this one:

“Often, when I’m manning the bar, guests will ask for cocktails that are ‘Like a <enter classic cocktail name here> but not a <repeat classic cocktail name here>.’  This was the case when I created Singapore Prospers.  The flavors in this cocktail are meant to mimic some of those in the iconic Singapore Sling while still honoring the no juice ethos of Amor y Amargo.  Instead of London Dry gin, we’ve substituted a blend of Old Tom (a sweetened gin) with Genever (a malty gin predecessor).  In lieu of Cherry Heering, we incorporate the lush juiciness of Carpano Antica sweet vermouth with Burlesque bitters (acai berry, hibiscus, and long pepper). Dry curaçao and lime bitters round out this spiritus and delightful tipple."

To be honest, I don't get a ton of "Singapore Sling" vibes when I drink this, although that may be a good thing because the one Singapore Sling I had didn't win me over.  Instead, this is a nice bourbon drink with some sweet and bitter notes.

The dry curaçao was an interesting ingredient in that I finally had to figure out the various types of orange liqueur.  Fortunately, Serious Eats has an excellent breakdown of the various types and brands. I did a taste test of Cointreau and Pierre Ferrand Dry Curaçao.  The Cointreau smelled like oranges and tasted like alcohol, while the Ferrand was the opposite. 

Recipe
 
0.5 oz dry curaçao
1 oz Carpano Antica vermouth
1 oz Genever
0.5 oz Old Tom gin
1 dash Bittermens Burlesque bitters
3 dashes Scrappy’s lime bitters
Garnish: orange twist
-stir in a mixing glass with ice until chilled. Strain into a rocks glass over fresh ice.
-express orange twist over the drink and then use it as a garnish.

Northern Standard

 

Story
This drink is less a variant of a Manhattan than it is a straight-up Manhattan with a mini-shot of herbal bitterness dumped in.  The Rittenhouse Rye has the necessary backbone to keep the Fernet from playing more than a subtle background role. I went with Fernet Branca because it’s easy to source and with Averna Amaro because it’s a terrific fit with the rye.  The Northern Standard was created by mixologist James Ives, who apparently has been working in bars since he was 14.  He also has his BA in English and Philosophy, so he’d fit right into the Club.  This dark treat seems perfect for the moody autumn evenings.

Recipe
2.25 oz rye (I used Rittenhouse)
1 oz Carpano Antica vermouth
1 teaspoon Fernet Branca (or Tempus Fugit Fernet Angelico, if you’re fancy)
1 teaspoon Averna Amaro (or Tempus Fugit Gran Classico, or your favorite amaro)
2 dashes Angostura bitters
Garnish: cocktail cherry
-stir in a mixing glass with ice until chilled. Strain into a chilled coupe or Nick & Nora glass.
-garnish with cocktail cherry