Cocktailvirgin

3/4 oz Laphroaig 10 Year Scotch
3/4 oz El Dorado 8 Year Rum (Hamilton's Demerara River)
3/4 oz Carpano Sweet Vermouth (Alessio)
1/2 oz Benedictine
2 dash Peychaud's Bitters
2 dash Angostura Bitters

Stir with ice and strain into a coupe glass. Two Wednesdays ago, I returned home from my trip to Philadelphia for the USBG Bar Summit to a house with no ...

1 oz Mezcal (Convite Esencial)
1 oz Oloroso Sherry (Lustau)
1 oz Amaro Meletti
2 dash Angostura Bitters

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist. The final drink that I had prepared in advance for the bartenders' guild national meeting in Philadelphia was the Pied Piper that I uncovered through online recipe flashcards from...

1 1/2 oz Blanco Tequila (Cimarron)
1/2 oz Bols Genever (Bols Barrel-Aged)
1/2 oz Dolin Blanc (Servito)
1/4 oz Malört
1/4 oz TVH2 (Honey Syrup)
2 dash Lavender Bitters (Scrappy's)

Stir with ice, strain into a coupe, and garnish with a lemon twist. The drink that I had prepared in advance while I was at the USBG Bar Summit in Philadelphia on Monday was...

2 oz Barbancourt White Rhum (110°)
1/4 oz Del Maguey Mezcal Vida (Fosforo Ensemble)
3/4 oz Lime Juice
3/4 oz Simple Syrup

Shake with ice and strain into a coupe glass. Two Sundays ago, I traveled to the USBG Bar Summit in Philadelphia, so I had three nights of cocktails prepared in advance. The first of these was the Jovencourt Daiquiri invented by Phil Ward...

1 oz Gin (Tanqueray)
1 oz Amaro Montenegro
1 oz Dry Vermouth (Dolin)

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist. Two Saturdays prior, I opened up the Bartender's Choice app and spotted the Cavalier by Sam Ross at Manhattan's Attaboy in 2017. The app described the drink as "a somewhat less bitter...