Wednesday, February 4, 2015


1 oz Pierre Ferrand 1840 Cognac (Pedro Domecq Fundador Brandy)
1/2 oz Appleton V/X Rum
3/4 oz Lustau Amontillado Sherry
1/2 oz Amaro Nonino (Averna)
1/4 oz Demerara Syrup
1 dash Bitter Truth Aromatic Bitters (BT's Jerry Thomas)
1 dash Angostura Bitters

Stir with ice and strain into a coupe glass.
After the Marqueray Cocktail, I decided to take a more modern turn and opened up the Death & Co. Cocktail Book. The recipe that caught my eye was Jillian Vose's Legend that she crafted in 2012. I was drawn to it for brandy and rum pair rather well together (a discovery made back in the days when punches ruled supreme), and the Manhattan variation-like structure of sherry and amaro could do no wrong. In the glass, the Legend presented a nutty but sweet sherry aroma. Caramel from the amaro and rum and grape from the sherry filled the sip, and the swallow proffered the rum and brandy pairing with a nutty, herbal, and spice finish.

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