Bay City Roller (Death & Co. Recipe)

 

I apologize for this closeup picture. My plan was to show my own label of Amer Picon, which I used in place of Amaro Averna in this cocktail. 

This simple drink is based on the Sazerac, but has no absinthe, so it should be palatable.  to most whisky drinkers. I've notice few whiskey fans who really like absinthe, and some absinthe fans admit that they would happily do without the whiskey. I would say that this cocktail will please just about anyone with refined taste, however. 

A note on the scotch selection: Compass Box Asyla is a blended whisky that is very delicate and smooth. It shouldn't slap you down with peat and smoke, though those things are present. I chose a mild scotch by Bowmore distillery as a fair stand-in.

• 2 oz. Compass Box Asyla scotch (McClelland's Islay used)
• 1/4 oz. Amaro Averna
• 1 tsp. simple syrup
• 1 orange twist

Stir all ingredients except twist with ice and strain into a double rocks glass. Garnish with the orange twist.

Little Birdy (Death & Co. Recipe)

This is a wonderfully approachable cocktail. This is one case where I am not lamenting my purchase of Chileanl pisco, because I was glad that its relative tastelessness took on the infusion flavors so well. 

It starts with strawberry and pineapple pieces soaking in pisco for about a week. This is a perfect flavor combination that is a little bit tropical and a little familiar. Interestingly, the pineapple in the pisco still has a slight foaming effect that pineapple juice tends to provide--like a vegetarian foam. 

Then St-Germain and citrus juices balance out to make for a candy-like cocktail that is really a different taste experience. A little sweet, but so many changes in the waves of flavors you detect as they wash over your tongue. I would do this one again with a different spirit, maybe with a fruitier Peruvian pisco.

• 2 oz. strawberry and pineapple infused pisco
• 1/2 oz. St-Germain
• 3/4 oz. Grapefruit juice
• 1/2 oz. lemon juice
• 1 tsp. simple syrup

Shake all ingredients with ice, then strain into a coupe.