Wednesday, June 13, 2012

vava voom

60 mL (2 oz) Brugal Añejo (DonQ Añejo)
25 mL (5/6 oz) Lime Juice
10 mL (1/3 oz) White Crème de Cacao (Marie Brizard)
10 mL (1/3 oz) Apricot Brandy (Rothman & Winter)
7.5 mL (1/4 oz) Simple Syrup
1 dash Angostura Bitters
1 dash Fee's Old Fashioned Bitters (Fee's Whiskey Barrel)

Shake with ice and strain into a cocktail coupe glass. Garnish with a lime wedge.  Substitute a gold Puerto Rican rum in place of the Brugal.
Two Saturdays ago, I was flipping through Beach Bum Berry's Remixed when I spotted the Vava Voom. The drink was created by James McGarry in 2008 for the Vava Voom Club in Belfast as a twist on the classic Pegu Club. The Vava Voom offered up an allspice, cinnamon, and apricot aroma that led into a lime sip. The rum began the swallow that ended with apricot and chocolate notes; as the drink warmed up, the cacao became more prominent in the mix. While the drink did not seem much like a Pegu Club, it did fall somewhere between a White Witch and a Periodista.

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