When reading through the theme, I thought about using a strange citrus and seeing how it would fit in. I recalled some of Stephen Shellenberger's drinks that used sour oranges that happen to be in season right now; however, I could not stomach a tense trip into Somerville's combative Market Basket in Union Square to search them out. I also had already tinkered with vinegar sours, and I still make a gin or vodka drink like that one using crisp manzanilla sherry balanced by sugar (2 1/2 oz spirit, 1 oz manzanilla, 1/2 oz simple, lemon twist) at work. In the end, I decided to search my library for a Sour. I started with Ensslin and eventually found my way to the more modern World's Best Cocktails where I spotted a Daisy named as a Sour.
Domino SourThe Domino Sour was created by Alex Orwin, then the bar manager of Milk & Honey and The Player in London. I originally had passed over the recipe since we did not have access to this Cuban rum and the review I read then did not make it sound like we had anything to match that flavor profile. This time, I spotted a review from the RumHowler, a Canadian who has access to this forbidden (to us) island. His description of the toffee notes reminded me of the butterscotch ones in Turkey Shore's aged Tavern Style rum. While no perfect match given the rest of the flavor profile, a cocktail needed to be made.
1 1/2 oz Havana Club Selección de Maestros Rum (Turkey Shore Tavern Style)
1/3 oz Amontillado Sherry (Lustau)
1/3 oz Apricot Brandy (Rothman & Winter)
1/2 oz Lemon Juice
1/3 oz Simple Syrup
1/6 oz Mezcal (Sombra)
Shake with ice and strain into a cocktail glass.
Thanks to Andrea for hosting Mixology Monday again and getting me to try a recipe that I had neglected due to the intimidation factor of a call for rare spirit, and thanks to all of the MxMo participants for keeping this event going month after glorious month. Cheers!