Wednesday, January 11, 2012


2 oz Diabolique Bourbon Infusion
3/4 oz Fino Sherry
1/4 oz Velvet Falernum

Stir with ice and strain into a cocktail glass. Garnish with a lemon twist and one scant dash each of Orange, Angostura, and Falernum Bitters.

Two Mondays ago, Andrea and I ventured over to the South End to get dinner at Estragon. For a first drink, bartender Sahil Mehta suggested his Spanish-influenced Manhattan variation. Since Estragon only has a cordial license, Sahil made use of the locally infused Diabolique Bourbon which is a sweetened spirit flavored with figs, cinnamon, and vanilla bean. Sahil mentioned that with a regular, drier Bourbon, the sweetness level of the other ingredients would need to be adjusted.
The Madrid's nose showcased lemon oils, orange notes, and spice. The spice continued on into the sip where it interacted with the sherry's light grape and the Diabolique's malt notes. The Bourbon, sherry, and clove flavors then wrapped up the profile on the swallow. Indeed, I was impressed at how the fino sherry gave the Madrid a cleanness to the sip and swallow.

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