Picked the recipe from a fall cocktail ideas in Food and Wine magazine.

Pernod Absynthe (just rinse the flute and throw the excess; it is terribly strong), ginger syrup, orange juice, mint leaves, Peychaud Bitters, Cognac and then topped off with ginger beer…

Since I missed my traditional two glasses of wine during Durga Puja (when I would slink out of the place where all the festivities are held just to cool my heels at a nearby bar – but today I had to take care of one of the daughters), I decided to top off the evening with a stiff drink before I go to bed. This one has Gin, sweet vermouth and dry vermouth and some bitters.

This has Aperol, Gin, Bitters and muddled basil leaves with more basil leaves as garnish.

Now before you become too judgmental and point out that this is not really the right time of the year to make basil based drinks, may I point out that our basil plant is dying with the advent of cooler weather and the last few basil leaves are left?

Those among you who have a penchant for Bengali literature would recognize my predicament to be akin to that of the spy from Lord Rama’s camp in Sukumar Ray’s play “Lakshman-er Shaktishel”. When asked by Lord Rama to describe what happened the whole day in detail – ostensibly in Ravana’s camp – he started with a mea culpa of having eaten pumpkin gourd in the morning although it was forbidden by the almanac. His simple excuse was that the pumpkin was starting to rot!!

I have attached those lines in the pic in case you wanted your memory jogged…

After the long run, I wanted to make something simple to enjoy sitting outside. Chose to make a Negroni. this is essentially equal parts Campari, Sweet Vermouth and Gin.