I believe so, but correct me if I'm wrong.
(And a big thanks to jimmy's cocktail hour for hosting this month! Woohoo, and stuff!)
As usual, I'm a person never to rely on just one drink. So this time I have two: a variation of the Bronx and a variation of the Suffering Bastard.
Originally, I'd considered doing the Bronx and Satan's Whiskers, but those drinks are both very similar - notably in the latter's case by adding Cointreau or Grand Marnier. There's also the Bronx and the Income Tax cocktail. Basically, an Income Tax cocktail is a Bronx with bitters, but you'll often find that people just say "a Bronx with bitters" or even write up the recipe with bitters in it anyways.
Then there's the incredible number of variations of the Bronx already. If you hit Robert Hess' website, he's got the Bronx as having 1 1/2 ounces of gin and 3/4 of an ounce each dry and sweet vermouth and orange juice. His Income Tax cocktail, on the other hand, is 1 1/4 ounces gin, 3/4 ounce of orange juice, and 1/4 ounce of each vermouth, plus one dash of Angostura bitters.
Gary Regan's The Joy of Mixology has a recipe for each. He says he increased the amount of vermouth in his Bronx cocktail, but it's still only 1/4 ounce each - plus 2 ounces gin, 1 ounce orange juice, and orange bitters to taste. His Income Tax cocktail is exactly the same but is distinguished by using Angostura bitters. Ted Haigh in Vintage Spirits & Forgotten Cocktails seems to agree with him, though his recipe - 1 1/2 ounces gin, 3/4 ounce each vermouth, the juice of 1/4 of an orange, and two dashes Angostura - makes the vermouth more prominent (something I tend to like).
But, in the end, I went with David Wondrich's recipe in Imbibe!, listed as "a la Billy Malloy, Pittsburgh, PA".
One-third [1 oz] Plymouth gin, one-third [1 oz] French vermouth and one-third [1 oz] Italian vermouth, flavored with two dashes of Orange bitters, about a barspoonful of orange juice and a squeeze of orange peel. Serve very cold.
I went ahead and made one this style and I liked it a whole lot. But this is "Variations" month, after all, so I needed to switch it up. I thought long and hard about it, and then experimented changing one ingredient at a time. The orange juice I used ended up being about 1/4 of an ounce.
The first thing I did was swap out the vermouths. Instead of dry and sweet, I went with Lillet Blonde and Dubonnet Rouge. I then changed up the bitters, using one dash of Fee's West Indian Orange bitters and one dash of Fee's Lemon bitters. Instead of Plymouth I went with Hendrick's gin, and finally I also experimented with using freshly squeezed clementine juice instead of orange juice.
The latter was kind of "eh" so I left it; besides, as you might have seen, squeezing clementines was a huge pain in the butt.
This left me with my recipe, which I felt was very silky and would be good for a lot of people. I named it after the color it ended up taking. I can't wait until summertime, this will be really good when it's hot out.
1 ounce Hendricks gin
1 ounce Lillet blonde
1 ounce Dubonnet rouge
1/4 ounce fresh squeezed orange juice
1 dash Fee's orange bitters
1 dash Fee's lemon bitters
Mix and shake. Garnish with an orange peel twist.
Look at the color the drink takes - it's much rosier. I kind of like it.
One of my favorite hangover drinks is the Suffering Bastard. That's a mix of gin, bourbon, lime juice and ginger beer, plus a dash of Angostura bitters. It is good at making you feel better after a long night.
I had a long night, sort of, yesterday. I got a chance to meet up with some of tmfiii's friends, including one friend of his who just got back from service in Iraq. We hit a couple of my favorite places in the District, such as Shelly's Backroom and Bourbon. Unfortunately, I think that i got hit with the unfortunate combination of "too much liquor too fast" and "not enough food", having only snacked on a plate of wings at Shelly's and some tater tots at Bourbon. I basically had my switch flipped, as we tend to say, which means that I got pretty darn tired in no time, despite drinking a very pleasant Basil Hayden's and Coke Zero. I wandered outside to the cab stand, cabbed it back to Virginia, and passed out on my living room floor.
I felt pretty much fine today but there's a problem with the usual Suffering Bastard. It's very good, don't get me wrong, and I could drink 'em all day - but it lacks one thing I find vital.
So I experimented. Hey, that's the point of this month's MxMo, isn't it?
Let's call it the:
Wake Up and Suffer You Bastard
1 ounce vodka
1 ounce bourbon
1 teaspoon lime juice
1 ounce Stone's Original Ginger
1 dash Angostura bitters
Shake and pour into a collins glass over ice. Top with Coca-Cola.
Thanks to the fact that we're using Coca-Cola, I swapped out the gin for vodka, as the gin didn't seem to work well with Coke. You could up the amount of Stone's, if you wanted more ginger taste, and some people may want to decrease the amount of lime juice.
If you haven't seen the Stone's, it's basically an English ginger flavored currant wine. I find it in the vermouth section; I picked up mine at Total Wine here in Virginia.
Anyways, hope you enjoy the drinks. If you give them a shot, let me know!