33 1/3% Cherry Heering (1 oz)
11 1/9% Angostura Bitters (1/3 oz, 2 tsp)
5 5/9% Lime Juice (1/6 oz, 1 tsp)
Shake with ice and strain into a cocktail glass. I added a small lime twist to the drink.
After making The Bitter End on Saturday night, I still had some lime juice left over and I decided it was time to make a drink I had spotted in the 1937 UKBG Approved Cocktails a few weeks back. This recipe, the Hot Shot, was created by Ben Joseph and reminded me of the Bulldog with some of the lime's crispness swapped for Angostura Bitters. I figured that if my palate was already warped by the Angostura-heavy Bitter End, this was truly the perfect time to give this strange recipe a try. The Siegert's Bouquet Rum that the recipe calls for was a Trinidad Rum produced by the Angostura Company; I substituted El Dorado 3 Year, but my later research suggests that I should have used something darker and better aged.