Tuesday, May 8, 2012

the black demure

2 oz Wild Turkey 81 Bourbon
3/4 oz Lemon Juice
1/4 oz Crème de Mûre (Marie Brizard Blackberry Brandy)
1/4 oz Cointreau
1/4 oz Simple Syrup

Shake with ice and strain into a Old Fashioned glass containing fresh ice. Garnish with a blackberry.

For Cinco de Mayo/Derby Day, Campari's PR group delivered a basket containing the new Wild Turkey 81 Bourbon, Espolón Tequila, and of course Campari. Inside was also a pair of recipes; one was for Eric Alperin's Bebida de Puebla which we made last year for Cinco de Mayo, and the other was for the Black Demure by Clover Club's Ms. Franky Marshall.  Since we lacked crème de mûre, I was almost going to put the recipe aside until I realized that we had blackberry brandy which might work in a pinch. Crème de mûre does have a deeper, richer flavor, so in retrospect, perhaps we should have doubled the volume of the blackberry brandy and decreased the simple syrup amount.
The Wild Turkey Bourbon's aroma greeted the nose along with a fruit note that was almost peach-like. The citrus elements from the lemon juice and orange liqueur joined the whiskey's malt notes on the sip, and the swallow began with the Bourbon's heat and the blackberry flavors and ended with a tart finish.

2 comments:

Jordan Devereaux said...

I'll have to try this one. I think I have just a bit of Clear Creek's blackberry liqueur sitting around that should do the trick.

frederic said...

I didn't even consider the Clear Creek Loganberry Liqueur we had. Their products are rather richly and intensely flavored and should work rather well here (a lot better than the Marie Brizard ones).