Some days, I can’t figure out how to take a good concept and turn it into a good cocktail. Days like that can be frustrating. I adjust the ratios, add new ingredients, substitute for existing ingredients, curse as I pour essentially money down the drain, question whether I have what it takes to really succeed as a mixologist, and finally end up in a buzzed-but-agitated state.
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Other days, the very first thing I try works. And the second thing I try also works, as if the drunken stars stumbled into alignment on a random Wednesday and I became master of my domain for a fleeting moment. While I begrudge that failures “build character” and “serve as the foundation for future success”, it’s a nice reaffirming feeling when your first instincts turn out to be right.
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Let’s go back to that random Wednesday, which was – as you might have guessed – this past Wednesday. I had a nearly-full bottle of Midnight Marigold staring at me from my bar. Midnight Marigold is a relatively new joint venture between Bastrop, TX-based Violet Crown Spirits and Ryan Ehrlichman, bar manager at Midnight Cowboy (which is an Alamo Drafthouse-owned speakeasy here in Austin). Stylized as an amaro, its flavor profile is bitter and herbal, with coriander, caraway, turmeric, ginger and of course marigold playing supporting roles.
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A Negroni – which is made using equal parts gin, Campari and sweet vermouth – is a natural cocktail blueprint for bittersweet spirits, so that was my starting point.
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My first riff began with cognac in place of gin and Midnight Marigold in place of Campari. I then added Cocchi Americano in place of sweet vermouth and a few dashes of plum bitters to balance out the darker spice notes of the cognac. The result was a bitter, herbaceous, and slightly fruity sipper. Perfect for a patio or pre-dinner drinks.
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While I was very happy with the initial result, I started to wonder what would happen if I pushed the drink in another direction. What if I really leaned into the darker spice notes of the cognac?
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My second riff began exactly at the first, but instead of Cocchi Americano I added Carpano Antica; and instead of plum bitters I added a few drops of Crude’s Smoke & Salt bitters. The result was a bitter, herbaceous, and slightly smoky sipper. Perfect for a spring barbecue or post-dinner drinks.
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I set out with the intent to make one great cocktail, King of the Hill style, featuring Midnight Marigold. I ended up creating two cocktails I truly enjoyed, with each perhaps suited to a specific occasion or palette more so than the other. I wanted to share both recipes in the interest of entertaining different strokes for different folks, or as Blondie singer Debbie Harry put it so iconically in her 1979 real-life-stalker-inspired song:
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One way or another, I’m gonna find ya
Blondie – “One Way or Another”
I’m gonna get ya, get ya get ya, get ya
One way or another, I’m gonna to win ya
I’m gonna get ya, get ya, get ya, get ya.
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To that end, I refer to the cocktails in this choose-your-own-adventure series Blondie and Dirty Blondie. You can find the recipes below – enjoy!
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Add 1 oz brandy to a mixing glass filled with ice. I use a blend of Hine H VSOP cognac and Pierre Ferrand 1840 cognac for these cocktails. Hine is fruity and floral while Pierre Ferrand has subtle notes of honey and allspice. For Blondie I use a 3:1 ratio of Hine to PF; however for Dirty Blondie I flip it and use a 3:1 ratio of PF to Hine.
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Add 1 1/4 oz Midnight Marigold. This is the star of the show. I use the same amount in both the Blondie and Dirty Blondie.
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Add 3/4 oz aperitif wine. For Blondie I use Cocchi Americano which is a light, crisp, citrusy and slightly bitter fortified wine. For Dirty Blondie I use Carpano Antica which is a bittered sweet vermouth with warm tasting notes like vanilla, cherries and raisins. Cocchi Rosa – which is similarly bitter but a little more berry and clove – also works beautifully in the Dirty Blondie.
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Add bitters. For Blondie I add a few dashes of Fee Bros plum bitters to accentuate the fruit notes in the brandy and Cocchi. For Dirty Blondie I add a few drops of Crude’s Smoke & Salt bitters to add a smoky and savory note.
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Stir for 30 seconds, then strain into a coupe glass and add garnish. For Blondie I garnish with a plum slice fan. For Dirty Blondie I garnish with a cherry.
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Enjoy!
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BLONDIE
PAIRS WELL WITH “ONE WAY OR ANOTHER” BY BLONDIE
Ingredients
- 3/4 oz Hine H VSOP cognac
- 1/4 oz Pierre Ferrand 1840 cognac
- 1 1/4 oz Midnight Marigold bitter cordial
- 3/4 oz Cocchi Americano
- 3 dashes Fee Bros plum bitters
Instructions
- Add all ingredients to a mixing glass filled with ice.
- Stir for 30 seconds.
- Strain into a couple glass and garnish with a sliced plum fan.
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DIRTY BLONDIE
PAIRS WELL WITH “ONE WAY OR ANOTHER” BY BLONDIE
Ingredients
- 3/4 oz Pierre Ferrand 1840 cognac
- 1/4 oz Hine H VSOP cognac
- 1 1/4 oz Midnight Marigold bitter cordial
- 3/4 oz Carpano Antica
- 8 drops Crude Smoke & Salt bitters
Instructions
- Add all ingredients to a mixing glass filled with ice.
- Stir for 30 seconds.
- Strain into a couple glass and garnish with a cherry.