Wednesday, October 1, 2014


1 oz Hayman's Old Tom Gin
1 oz Lustau Dry Oloroso Sherry
1/2 oz Benedictine
1/2 oz Lemon Juice

Shake with ice and strain into a cocktail coupe. Optional: garnish with 6 drops of chamomile tincture (*) or an edible flower.
(*) Tincture is made with 1 volume dry chamomile flowers in 2 volumes high proof neutral spirit; infuse for 8 hours and strain. Substitute 1 chamomile tea bag steeped in 3 oz spirits in a pinch.
After the Zaragoza, bartender Sahil Mehta wanted to showcase a drink that he created for Craft by UnderMyHost magazine called the Madeiné; Sahil named the drink after the Lithuanian goddess of the forest. Once mixed, the Medeiné shared a grape and floral aroma. On the palate, a tart lemon and wine sip led into a juniper, nutty, and chocolate-herbal swallow. Overall, it reminded me of a more complex Barbara West cocktail.

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