1/6 Apricot Liqueur (1/2 oz Rothman & Winter)
1/6 Sweet Vermouth (1/2 oz Cocchi)
1/6 Lemon Juice (1/2 oz)
Shake with ice and strain into a cocktail glass.
Old Ipswich Tavern Style RumOnce mixed, the Superior presented the rum's butterscotch aroma along with the apricot and a hint of citrus. The rum's caramel came through on the sip where it played well with the lemon and the vermouth's grape. Finally, the rum showcased its toffee flavors beside the liqueur's apricot. Overall, I really like this rum, but it was a bit too rich and overwhelming for this recipe; I can definitely see why Max uses this rum in an Old Fashioned along with dashes of Pierre Ferrand Curaçao and bitters at Deep Ellum.
• Aroma: caramel, toffee, butterscotch
• Sip: sweet and rich
• Swallow: some heat, butterscotch, and spice notes that included something almost clove-like