Life is all about learning. Whether you like it or not. In my experience, as important as it is to get yourself a solid basis of knowledge, your education really begins once you are out of a formal school setting, exploring this big, wonderful world and all of its idiosyncrasies. I kind of love that, but then I have always hungered to know more, to understand new concepts and to dig not only into the what, but the how and most importantly, the why of most everything I encounter. The thing is, life is going to teach you lessons, over and over, so you might as well take advantage of the opportunity to learn and turn that experience into a sort of hard won wisdom. So, with a nod to just how much we have left to learn, won’t you join me now as we stand and make, The World…Reversed.

This is an interesting drink, that takes inspiration from a classic cocktail, but then turns that recipe on its head by reversing out the build. The drink was created by Morgan McKinney at the now shuttered, Dodici, a 12 seat speakeasy upstairs in Bari Ristorante in Memphis, Tennessee. It was a special place and I have high hopes for anything from their menu. This one is based on the classic Brandy Sidecar, which adds lemon juice to the original Brandy Cocktail recipe of brandy, orange liqueur, simple syrup and bitters. There are a number of classic drinks along this line including the Brandy Crusta and that Margarita forerunner the Brandy Daisy. The interesting thing about this one, in addition to an inspired spirit swap, is that it is reversed, which means the proportions are flipped. So, the higher proof spirit, brandy in this case, is cut back in favor of the lower abv elements, a smoky amaro and Branca Menta here. It is a great trick that has been used to flip or reverse, many classic cocktails, like Julia Child’s favorite, the Upside-Down Martini, that swaps the quantities for the vermouth and gin.

We are shaking this one so grab your tins and pop in 1 ounce of brandy, I chose Dunhill XO, 3/4 of an ounce of Branca Menta, 1/2 an ounce of Amaro Sfumato Rabarbaro, 3/4 of an ounce of fresh squeezed lemon juice, 1/4 ounce of simple syrup, 3 dashes of Regan’s Orange Bitters, a pinch of cinnamon and an egg white. Pop your tins together and give that a good dry shake, without ice, to the beat of “The World Was Wide Enough” from the Hamilton soundtrack. You want to go for about 30 seconds or so to get things whipped up and frothy. Pop your tins apart carefully, as some pressure may have built up, add some artisanal ice and shake again till your tins are well chilled and beginning to frost over. Double strain into a waiting coupe and add 5 drops of 18-21 Prohibition Bitters, drag a toothpick through the drops to make those cool little heart shapes and serve.

I kind of love that, but I thought I would. It is smooth and creamy and herbal and smoky and wonderful, in that order. I am a big fan of the herbal, menthol thing that Branca Menta brings and I adore Sfumato Rabarbaro. It has got a smoky, woody flavor that lays over its rhubarb base in a delightfully complex way that I almost always love in a drink, but then I am fond of smoky cocktails. So those two bring a ton of flavor, right up front and the brandy sort of lays back giving a nice base for the other flavors to play on top of, especially the lemon, that cuts through some of the heavier aspects of the herbal flavors to bring a really nice lightness to this frothy, creamy, little sip of decadence.

Part of the reason I make these drinks, is to take the time to dig into their history, to discover their techniques and, basically, to learn more about the world of cocktails. I do that sort of thing, a lot. Sometimes it is a lifelong commitment, like my love of history, psychology, cooking, political science, navigation or food and drink. Other times, it is more like a summer fling, like my current infatuation with restoring old mechanical typewriters, or my forays into chess, gunsmithing, painting, old British sports cars, woodworking, or a million other short term, deep dives into a subject. It is funny what sticks and what fades away. I have always been a quick study and one of my strengths, whether for work or play, is the ability to learn a lot about a subject in a short time. Unfortunately, it seems like what I retain is in direct relation to how much time I spend actually learning it. Still, as the Viscount du Valmont was so fond of saying, “Education is never a waste.”

Perhaps, I will settle down and focus someday, but I doubt it, just doesn’t suit me. That is the fashion though, current trends run toward specialization and I am often amazed and impressed by the depth of knowledge I see out there. I am also saddened by how rarely specialization is coupled with wisdom, but that will come in time, if we let it. The real danger comes from folks who are proud of their lack of education, whose willful ignorance holds them back from a wider view of the life we share and the beauty of the people in it. Still, there is a place for the undisciplined, but curious. There are far too few Renaissance men these days and if the world gets reversed, well, we are going to need some old, gray philosopher types who know how to build things and why we need them…at least that’s what I keep telling myself. I think I am going to curl up in my chair with a complex drink and a good book about the political power struggles of New York City at the beginning of the last century, in order to prepare for a brighter tomorrow. That’s my assignment for this evening, you stay safe, stay sane and stay hydrated, my friends.