new cocktails: the Fitty cocktail and Damn the Weather

Two new drinks hit the menu this week, the Fitty and Damn the Weather.  That means a fond adieu to the Agrodolce Toddy and the Violet Crush.  God speed, young ones...we hardly knew ye.  And relax, the Half Nelson and the '57 Mule aren't going anywhere for the time being.

To know a person's palate is to know something secret, something personal.  It's like knowing how much cream and/ or sugar your significant other likes in his/ her cup of coffee.  We all have preferences.  Bartenders, whether conscious of it or not, are attempting to put the most pleasing thing to each customer's palate usually based on an interaction of less than a few minutes.  Truly, this is one of the most enjoyable parts of my job.  For example, let me refer to some of the fascinating people I see almost daily, co-workers. 
Christine enjoys a stiff drink and the actual flavor of the spirit, usually something in the Manhattan/ Sazerac/ Bronx area.  I would never make her a Zombie or a Mai-Tai or anything that would blur the flavors of the spirit in favor of a sweet, syrupy mixed concoction.  She, as most drinkers of her type, enjoy angular, sharp flavors.  Say bitters and vermouths these drinkers' ears perk up. 
Darla prefers stiff and earthy cocktails, so flavor of the spirit with the edges taken off, more in the Damn the Weather or Old-Fashioned vein of cocktails where the spirit is still the showcase flavor, but other additions compete for the palate. 
Meg prefers bitter and earthy cocktails.  Cynar, Campari, Aperol flavors; oils from citrus peels.  This taste belongs to the hardcore who like to be punched in the mouth by a drink.  Metaphorically speaking, of course. 
My palate tends to trend towards the sour and acidic mostly.  A good little bit of bitter thrown in there.  Moscow mules, heavy bitter old-fashioneds, etc..and most nights behind the bar, you'll see me not too far from a mason jar of Peychaud's bitters and soda water with a lemon.  And so on.

So, for the Fitty cocktail, I wanted to create an earthy, bitter-ish cocktail that had a nice round body.  To be honest, I'd never really tried to make one until recently, during the Great Bottle Revitalization of 2011 at Farm 255 (all the new mixers to Farm 255).  the Fitty is as follows:

St. George Terroir Gin, Cynar, Dolin Blanc Vermouth, and Domaine de Canton Ginger Liquer, lemon twist.

The Damn the Weather, though origins unknown, has been a cocktail I have seen pop up throughout various cocktail recipe books boasting about the history of this cocktail.  Now, I do not doubt the ones that have done more research, but I simply cannot find where this cocktail originated.  Be that as it may, this savory citrus libation feels right on this menu and the name says it all.  Damn if it is supposed to be cold, hot, rainy, balmy, or clear; this cocktail fits any occasion.  the Damn the Weather is:

Hayman's Old Tom Gin, Carpano Antica, fresh OJ, Cointreau, fired orange peel. 

These cocktails start the kickoff to a transition in our cocktail menu to the more Christmas flavors, even though the weather does not mirror our sentiment.  Ah, see!  It works here, too!  Damn the Weather!!  There will be some interesting new libations for your considerations as early as next week.  Of course, I welcome all criticisms, concerns, questions, and comments.  As I was informed last night by the sweetest couple who simply loved the Half Nelson, more specifically the molasses gastrique, I may not be receiving all the emails.  You can contact me at Kaleb@farm255.com. 

A quick secret for you regarding the new menu...google the term Advocaat.  Now, put the word housemade in front of it.  Big things, son.  Big things.  The lovely couple I spoke of earlier got to try a little of the sample batch last night, and seemed to really enjoy it, but in retrospect it probably wasn't the best choice to serve it to them directly after they had finished their Half-Nelsons. 

See you soon!