Winter Clove Cocktail (Diford's Guide)

 

Clove, that quintessential winter spice, is one of the few ingredients that can be infused on the spot to make for a richer cocktail. This recipe from Difford's Guide simply says to combine all the ingredients in a mixing glass and stir, and it works. You can really taste the cloves!

This was one of those after dinner drinks that really demonstrates how an all liquor cocktail can be balanced and deep at the same time. I emphasize balance because it is a balancing act of proportions to not blow this cocktail out with sweet mandarin liqueur or smoky scotch.

Chocolate bitters are a necessity here, and though these Aztec bitters are a little loaded with cinnamon compared to what Difford's specifies, I felt that the spice pulled the flavors together. If you have the bitters and the other ingredients you should do this cocktail. If you don't have the ingredients, (you can get away with triple sec instead of Mandarine Napoleon, it's hard to find everywhere) go out and get them this winter. You won't be sorry.

• 3 whole cloves
• 1 1/3 oz. cognac (Martell single distillery used)
• 2/3 oz. Mandarine Napoleon (homemade used)
• 1/6 oz. (1 tsp.) Islay single malt (Ardbeg 10 used)
• 3 dashes chocolate bitters (Fee Brothers Aztec used)
• orange zest twist

Combine cloves and liquid ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass (snifter pictured) and garnish with the zest.

Je Suis l'Amour (Difford's Guide Recipe)

 

This is a cocktail that tastes rich but feels light: Cognac, ginger brandy and sweet vermouth give a ton of flavor up front. This is that rich stone fruit and herbal notes of the spirits. If I had chocolate bitters (which I understand to be a major part of the drink as the name suggests) I would have a drink with a chocolaty depth. As it was, I had Hella orange bitters with its baking spice notes. And that still does the trick for such a spicy drink in with ginger dominates. 

But when the sip finishes, you get such a light lift from all the heavy sensations. Firstly the grapefruit juice ensures that the body of the liquid itself is light. Your final impression is a citrus fruit cocktail (grapefruit often being associated with with ginger and cognac warmth. It is an expression of love, and very French at that.

• 1 1/2 oz cognac (Martell single distillery used)
• 2/3 rich sweet vermouth (Cocchi di Torino used)
• 1/2 oz. ginger liqueur (homemade ginger brandy used)
• 1/2 oz. grapefruit juice
  
• 2 dashes chocolate bitters (Hella orange bitters used)
• orange zest

Combine all liquid ingredients in a shaker with ice. Stir and Strain into a chilled cocktail glass. Squeeze the orange zest over the glass and lay it on the rim.

Clockwork Orange #2 (Difford's Guide)

I'm on the lookout for more innovative akvavit recipes lately, and I've turned to Difford's Guide for help finding them. This coffee and orange rocks drink is strong on spirits and bitterness. It is the kind of thing that is really "in" right now, but you usually find bourbon in the bitter cocktails, not akvavit.

And that is where this cocktail jumps off from the traditional thinking. Akvavit is usually consumed chilled and chased with pilsner-style beer. There are few bartenders who know enough about akvavit to mix with it; Difford's guide with its thousands of recipes only displays seven akvavit cocktails. That is why this one is so special. 

I've made a few alterations, using local spirits and omitting chilled coffee to replace it with a shot of MurLarkey coffee whiskey. This whiskey has all the kick of cold brew coffee without the grounds, and without watering down your drink. The akvavit I'm using is my own infusion with MurLarkey Justice white whiskey and vodka. And I like the idea of subbing in a local aperitivo like Don Ciccio & Figili's Ambrosia for the better known Aperol.

I do not have chocolate bitters, and I can see what the chocolate would lend. Often chocolate bitters also contain cinnamon, the point being that your taste buds register the chocolate flavor as chocolate chip cookies or sweet baked goods. So my closest substitute is Hella orange bitters, which is less orange and more of a baking spice bitters anyway.

This stiff cocktail was worth the effort and deserves a quiet half-hour to sip and enjoy uninterrupted.

• 1 oz. akvavit (homemade used)
• 1 oz. Aperol or Italian aperitivo (Don Cicco & Figili Ambrosia used)
• 1 oz. chilled French Pressed coffee (1 oz. MurLarkey coffee whiskey used)
• 1/4 oz. sugar syrup
• dash chocolate bitters (Hella orange bitters used)
• orange zest (flamed)
  

Combine liquid ingredients in a mixing glass with ice. Stir and strain into a chilled Old Fashioned glass with fresh ice cubes (large format preferable). Flame the orange zest by squeezing it into a flame held over the glass and drop it in.