Thursday, October 3, 2013


1 1/4 oz Amontillado Sherry
1 oz Cocchi Americano
1/2 oz Ford's Gin
1/8 oz Nux Alpina Walnut Liqueur
1/8 oz Demerara Syrup
1 dash Angostura Bitters

Stir with ice and strain into a cocktail coupe.

Two Sundays ago, I ventured down to Backbar where I found a seat in front of bartender Sam Treadway. For a start, I asked Sam for the Bamboozled, their spin on the classic Bamboo cocktail. Sam described how the recipe was a collaboration between bartender Melinda Maddox and himself, and their use of walnut liqueur intrigued me for it seemed like it would accentuate the inherent nuttiness in most Amontillados.
The Bamboozled began with a nutty grape aroma that shared light citrus notes. A dark, dry grape sip led into a nutty swallow with a lingering citrus element.

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