As you may recall, I recently invented a cocktail called The Citrine. It was notable in that its ingredients were all handmade: the plum vodka from my neighbor, the simple syrup from me, and the shrub from a small company in Smyrna.

But Dale, I hear you ask, what happens when your neighbor runs out of plum vodka, and now that the small company is Smyrna has shut down, what will you do for the Peach & Cardamom shrub?

Follow along, class, and let’s fix this together.

First, the plum vodka. I am not a fan of 95% of flavored base liquors, but I am not unaware of the multitudinous abominations in that category, so I was sure I had never seen plum vodka. And I hadn’t. I was helped by a young person who was stocking the shelves, and even he had to have it looked up so he could find it. (It was on the top shelf of the vodka section, where neither he nor I had dreamed of looking because — trust me — it’s not top shelf material.)

This is Plush. It is too sweet to be a vodka, more like a liqueur, so that meant a complete rejiggering of the ingredients. In addition, rather than the original apple simple syrup, I decided to make an apple cider simple syrup for a little extra edge (recipe to follow).

The Citrine (non-handcrafted version)

• 1 3/4 oz plum vodka (Plush)
• 3/4 oz peach & cardamom shrub
• 1/4 oz apple cider simple syrup

Shake with ice, strain into a Nick & Nora glass.

You will notice that we use triple the amount of shrub in this version; that’s how sweet the Plush is.

Apple Cider Simple Syrup

Boil 3 cups of apple cider with 1 cup of turbinado sugar until the sugar is dissolved and the cider has reduced to 2 cups. Cool. Add an ounce of vodka, calvados, or applejack to the mixture to help prevent mold.

We have one more variation to try: plum brandy, or slivovitz, which is marginally easier to find than plum vodka. And I may make an apple cider syrup with brown sugar to see if that adds depth to the drink or not. And I have found a peach/cardamom shrub recipe that I will be trying early next week. (I’m aiming to serve this at a holiday function where apparently I am the go-to bartender.)

Stay tuned.

Okay, you might have a little trouble getting your hands on the ingredients for this one, since two of them are home-made and one is from a small food company in Smyrna, GA [keep reading]. But it’s worth it!

This is one of those cocktails (of more than a few!) that I came up with after sitting with the ingredients for a while before I thought, why the heck not, let’s mix these two and see what happens.

The Citrine

First we start with a plum vodka that was given to me several months ago by our incredible neighbor Lisa Lee. She gifts me with all kinds of home-made substances, like elderflower liqueur and this plum vodka, made from either things she grows in the backyard (over the fence from my labyrinth) or gets at the market.

That’s the bottle on the right. On the left is a Peach & Cardamom Shrub, which means it’s vinegar (in this case, apple cider vinegar) with infusions. It’s from a company called MarRay Foods and was given to me by a burner friend at Alchemy back in October. (My camp, 3 Old Men, is known for its craft cocktail bar.)

And in the rear is the apple simple syrup, the recipe for which is dead simple.

• 1 3/4 oz plum vodka
• 1/4 oz Peach & Cardamom Shrub
• 1/3 oz apple simple syrup

Pour the ingredients into a cocktail shaker. Shake with ice, then strain into a cocktail or Nick & Nora glass.

The Citrine is fruity, not too sweet, and then finishes with that lovely acidity that vinegar brings.

Apple Simple Syrup

• 1 cup apple juice
• 1 cup turbinado sugar

Mix the apple juice and sugar in a small pot. Bring to a boil, then stir until the sugar has dissolved. Cool, and store in the refrigerator. If you can’t find turbinado sugar — it shouldn’t be a problem — try brown sugar.

Coming soon: a recipe for the shrub, since MarRay Foods (I just discovered) is in the process of shutting down so that its proprietor can go back for their Masters in Library Science! Huzzah!

I created this back before Alchemy in October, but I still haven’t come up with a name yet.

[unnamed bourbon cocktail]

• 1 1/2 oz bourbon
• 1/2 oz Rivulet pecan liqueur
• 1/2 oz salty caramel flavored whisky
• 2–3 dashes smoke bitters

Stir with ice, strain into highball glass with ice.

You might add a little sweetener to it, but I don’t think it needs it. It is actually pretty complex for such a bougie combination.

Suggest names in the comments.

For some reason in the last six months, I chose to make/experiment with thyme liqueur, and last summer at To The Moon I offered a Thyme & Tonic as one our cocktails. For this most recent Alchemy, I decided to step it up a bit and came up with…

Thyme & the Citadel

This intriguing name came from the French gin Citadelle, which is a bit more floral than I like gin in general — but what if we added a bit of herbal to it?

It’s quite tasty!

• 1.5 oz Citadelle gin (or any floral, slightly sweet gin)
• .5 oz thyme liqueur
• tonic water
• lemon twist

Combine in a glass with ice, add tonic water, express the twist over the drink and drop it in.

All very easy, but what about the thyme liqueur?

Infuse 3–4 tablespoons of fresh thyme sprigs in a 750 ml of neutral spirit, like vodka, for three weeks until it’s a rich olive green. Strain and set aside. Make a cup of simple syrup by boiling 1/2 cup of water with 1/2 cup of sugar until the sugar dissolves. (You might try experimenting with brown sugar, etc.) Mix simple syrup into the thyme until it’s just sweet enough. Don’t oversweeten it!

Enjoy!

Youssef, if you’re reading this, this one’s for you, kiddo. (Youssef is the charming young waiter/bartender we met at the Semeli Hotel on Mykonos last month. He and I had a great chat one afternoon about cocktails; he, like me, is self-taught, and like me he has invented cocktails. To my shame I have forgotten the name of the cocktail he made for me, but it made me forget I don’t like ouzo or grapefruit juice. Well done, Youssef!)

My traveling party thought it was a no-brainer for the hotel to have a cocktail on its menu that referenced the myth of Semele and Zeus: Zeus got her pregnant, and when Hera found out she disguised herself as a crone and visited Semele. She expressed doubt that the girl’s lover was actually the king of the gods, prompting Semele to beg Zeus to reveal himself in his full glory to her. He refused at first, but eventually he decided to show her just a small portion of his divinity. Unfortunately, even that was too much for the mortal Semele, and she perished in a burst of flame.

(Zeus rescued the unborn child and sewed it up in his thigh; the baby was born from his thigh — Dionysus, who then rescued his mother from Hades and installed her on Olympus. She was in charge of whipping up the Bacchantes into their frenzies.)

So after mulling over the possibilities, here’s what I came up with.

Semele’s Flame

First off, using Metaxa was a no-brainer: It’s a quintessential Greek brandy-based liquor, and it’s quite tasty. I decided to start with a Metaxa version of the Bee’s Knees. (Honey is also a Greek specialty.) It was okay but lacked the punch of the original gin-based cocktail.

Perhaps some herbal notes would help? I experimented with adding a bit of Faccio Bruto Centerbe, a passable substitute for the increasingly rare Green Chartreuse, and it wasn’t bad. I even made a version using actual Green Chartreuse, but thankfully (for my cabinet) the Centerbe was better.

However, it still wasn’t a great cocktail. My next thought was to add some smoke; I settled on mezcal, although I could have gone with a smoky scotch or scotch blend. Much better.

And then, on a whim, I smeared some honey on the rim and rimmed it with a honey/sea salt mixture. (The sea is yet another Greek thing.)

Perfection.

So…

• 2 oz (60ml) Metaxa (I used the 12-star)
• ¾ oz (25ml) lemon juice
• ½ oz (15ml) honey
• ⅛ oz (5ml) mezcal
• honey/sea salt* rim

Smear honey around 1/4 of the rim of a martini glass. Dip it in the honey/sea salt mixture.

Add the 1/2 oz of honey to a shaker. (Instead of trying to scoop the honey out of your jigger, use a tablespoon and scrape it from there. 1 tbsp = 1/2 oz)

Add the other ingredients and then stir to dissolve the honey. Add ice, shake, and strain into the martini glass.

*I happened to have a tin of honey/sea salt, but you can make your own by combining granulated honey and fine sea salt, probably in a 1:1 ratio. Experiment.

Pro tip: If you’re going to be making a lot of these, batch the honey and lemon juice mixture (2:3 ratio) so that you don’t have to dissolve the honey each and every time.

Also, it might be interesting to float the mezcal rather than adding it to the shaker. And maybe try barrel-aged honey… More work is required.

update, 5/13/24: Having run out of Metaxa at my birthday gathering last night — Semele’s Flame was very popular — I made one tonight with brandy and am happy to report that it works nearly as well. You could add a dash of rose water for that floral aspect that Metaxa brings. I first tried a peaty scotch, but it vanished in the citrus/honey, so stick to mezcal.