Walking Spanish

walking_spanish

Here’s the other cocktail on the Metrovino menu based on the Alto Cucina, with the wine element toned down a bit to compensate for the strong flavors of amontillado sherry:

1 oz Bols Genever
3/4 oz amontillado sherry
1/2 oz Cardamaro
1/2 oz St. Germain

Stir, strain, and serve up with an orange twist.

A friend of mine likes to contrast my drinks with those of another bartender in town, Kelley Swenson at June. Mine often tend to be big, in your face, cocktail geek-type drinks. Kelley’s are subtle and wonderfully complex. He has an amazing touch for harmoniously layering flavors. I can’t always pull that off, but the ingredients come together really well on this one, and I like to think of it as Kelley Swenson-style drink.

The name comes from the Tom Waits song, which few customers recognize but I love it when they do. “Walking Spanish” is used as slang for the prisoner’s stoic final walk on Death Row, or more generally for going somewhere unpleasant against one’s will. Or as Waits explains it:

Walking Spanish is an expression they use when you don’t want to go somewhere. It’s 5:30 in the morning and the baby just woke you up screaming and you drag yourself out of bed, you’re walking Spanish. Somebody says, “Listen, buddy, give me all your money.” and your hand goes back around toward your wallet, you’re walking Spanish, you don’t want to go. Walking the plank, basically, walking Spanish is walking the plank.

As a personal joke then it might have been better to use this name on some kind of Lemon Drop variant, since I’d be walking Spanish every time someone orders it, but the tie-in to sherry came to me first.

Sally Port Punk

sallyport 006

Last week I promised one more cocktail made with Dimmi, the Milanese liqueur flavored with grappa and fruit blossoms. Coincidentally this month’s Mixology Monday hosted by The Barman Cometh is about cocktails made with floral ingredients:

The challenge is to feature a cocktail that highlights a floral flavor profile or includes a floral derived ingredient, whether home-made or off the shelf. With the ever expanding catalogue of spirits (and the kitchen labs of home enthusiasts), there’s a whole host of directions for you to choose from – elderflower liqueur, creme de violette, chamomile infused gin, hibiscus grenadine, rosewater, lavender syrup – or to create. With some luck, one of the garnish gurus will figure out a way to turn an orchid into a swizzle stick.

The Sally Port Punk, a slightly bitter aperitif-style cocktail, is the newest addition to the menu at Metrovino:

1 oz blanco tequila
1 oz white port
1/2 oz Dimmi
1/2 oz Campari

Stir, serve up, garnish with an orange twist.

This drink is a straightforward variation on one of my favorite contemporary cocktails, Stephen Shellenberger’s Alto Cucina. Like the Negroni or Last Word, his is a drink that lends itself to infinite variation by substituting one or more of its components for similar spirits:

1 oz Scotch
1 oz dry vermouth
1/2 oz St. Germain
1/2 oz Cynar

Stir, serve up, garnish with an orange twist.

We have one other cocktail on the current menu based on this template, which I’ll post sometime soon.

Carlyle’s closing cocktail menu

I may have to make some changes as we run low on ingredients, but here’s the intended cocktail menu for our final two weeks, including three new additions. This will go into effect tomorrow:

Aquavit Hot Toddy – Krogstad aquavit, Swedish punsch, lemon, star anise $8

Antigua Old-Fashioned – English Harbour rum, coffee-orange bitters, sugar $8

Smoky Margarita – Herradura reposado tequila, Cointreau, lime, lapsang souchong syrup $8

Portland Stinger – Branca Menta, bourbon, brandy, lemon, grenadine $9

Thyme in a Bottle — Bombay Sapphire, Farigoule thyme liqueur, lemon, maraschino $9

Erica’s Impulse –Brandy, allspice liqueur, lemon, simple syrup, orange bitters $8

H’ronmeer’s Flame – Rye whiskey, sweet vermouth, Ramazzotti, flamed orange zest $9

Witty Flip – Brandy, J. Witty chamomile liqueur, lemon, orange bitters, egg, nutmeg $10

Horatio – Krogstad aquavit, Cointreau, Fernet-Branca, orange bitters $9

Curse of Scotland — Ardbeg 10 year single malt Scotch, Drambuie, maraschino, lemon $10

Queen Bee – Vodka, St. Germain elderflower liqueur, lemon, honey syrup, sparkling wine. $9

On a Whim – Trust your bartender to make you something good