Tuesday, July 6, 2010

[campari martinique]

1 1/2 oz Neisson Rhum Agricole Blanc
3/4 oz Campari
1/2 oz Old Monk Rum
1/4 oz Averna
1/4 oz Demerara Simple Syrup
2 dash Angostura Orange Bitters
1 dash Angostura Bitters

Stir with ice and strain into a coupe glass. Twist an orange peel over the top.

After a pair of drinks at Green Street, Andrea and I decided to catch a nightcap at Craigie on Main. When I asked bartender Ted Gallagher what he had been making lately that he has been excited about, he mentioned that Josh Taylor from Eastern Standard had been in earlier that evening and requested a Campari cocktail. Ted's description of the ingredients sounded intriguing so I gave him the go ahead to make me the same drink.
After an orange oil nose, the drink had a sweet rich rum flavor on the beginning of the sip followed by bitter notes from the liqueurs and funk from the rhum agricole on the swallow. The lingering Campari notes in the swallow worked rather well with the orange oil nose on the subsequent sip.


Ouroboros said...

Made this last night, and the flavors just wouldn't come together for me. It was successive waves of each ingredient: Martinique rhum, Campari, Averna, bitters on the end. I let it warm, thinking perhaps I'd over-chilled it, but it remained disparate.

Have you returned to this recipe?

frederic said...

Sorry it did not work out as well for you. I have not returned to it since I had it last summer.