Wednesday, April 22, 2015


3/4 oz Bacardi (1 1/4 oz Caliche + 1/4 oz Wray & Nephew)
2 dash Benedictine (1/2 oz)
2 dash Dry Vermouth (3/4 oz Noilly Prat)
1 dash Picon (1/4 oz Torani Amer) (*)

Stir with ice and strain into a cocktail glass.
(*) Since Picon is often hard to source, sub Ramazzotti (or perhaps Averna) spiked with dashes of orange bitters (or perhaps dashes of Grand Marnier or similar).
Two Wednesday ago, I spotted an interesting straight spirits rum drink in Pioneers of Mixing at Elite Bars: 1903-1933 called the Atterbury. With Benedictine and Picon in the mix, it reminded me of the rye-based Creole Cocktail on paper. Once off the page and in a glass, the Atterbury shared caramel orange aromas with hints of rum funk. The caramel and orange notes continued into the sip, and the swallow offered funky rum flavors as well as herbal elements including Benedictine's chocolatey mint ones. Overall, the Atterbury was what I wish an El Presidente tasted like.

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