The Ninth Ward

The Drink Boston site had a great article on the creation of the drink and how Brother Cleve was not well enough to attend so folks brought his photo around so he could be there in spirit: https://drinkboston.com/2008/09/09/from-the-ward-eight-to-the-ninth-ward/

RIP Brother Cleve! I remember my phone lighting up the night folks found out that he passed. We met Cleve at the Haus Alpenz industry tasting circa 2007-8 when they gave us a first taste of their R&W Violette, and he's shared so much over the years (including all the great places to shop for vintage glassware that now resides on our shelves).

Highly recommended! Nostalgia in taste: Just like mom’s yellow mirabelle compote—super fruity, rich, and bittersweet! Pretty sure mom never spiked her recipe with bourbon, though.

Definitely add the 5ml bottled in bond Rye...for complexity. A very elegant and charming cocktail.

Was looking for something that would go before a Tex-Mex meal and this absolutely nailed the brief. Also delicious, although I did reduce the sugar syrup a tad.

Had to Frankenstein the small amount of Falernum using lime juice, orgeat, and a ginger simple syrup for the entire drink (at least AI suggested that could work and it is a small amount).

I am actually surprised the elderflower liqueur doesn't power through. Sure, its floral notes are, well... noted. But the lime and, somewhat surprisingly, Peychaud's seem to counter it pretty well, allowing the bourbon to play a part. A sweet-tart, fairly balanced (maybe a lean to sweet in my version) cocktail.

Great cocktail. Honestly, it has something to please every palette: a gentle sweet smokiness, cut through with citrus and lingering spicy, herbal notes. Delicious and multi faceted.

Difford's recipe is certainly delicious but a bit sweet. I'm surprised at how much the falernum shone through the bourbon and elderflower. Now I'm really curious about the original recipe. It feels like it's going to be more balanced in some ways, less balanced in others.

This was really tasty and well-balanced; everything combined to create something new as a whole.
Tried with 45 ml 50/50 blend of Wild Turkey 101 & 81 bourbon, 15 ml St-Germain, 10 ml lime juice, 5 ml Velvet Falernum, 7.5 ml Monin Pure Cane sugar syrup, 24 drops Peychaud's, 10 ml water, & lime zest twist. Shook for 12 seconds and served on the rocks. I'm curious to try the original recipe, to compare, as well as Difford's preference of adding 5 ml of bottled-in-bond rye (once I acquire some).

After reading the reviews, I thought I’d try the original Ninth Ward. The only change I made was to serve it on the rocks (after shaking with ice). It’s a lovely well-balanced cocktail. Almost too sweet, but the lime juice counters it nicely. I’ll be making it again.

Used a high rye bourbon 99 proof plus an extra 5ml of the same. Long shake, served on ice. Excellent.