Wednesday, January 27, 2016

sun stealer

2 oz Letherbee Gin (Bluecoat)
3/4 oz Punt e Mes
1/4 oz Crème de Cacao (Tempus Fugit)
1/4 oz Fernet Branca
1 dash Orange Bitters

Stir with ice and strain into a coupe glass; garnish with a lemon twist.

After the Tiki drink, I switched to another modern recipe with a bit more of a classic feel. From Punch Magazine, I turned to Henry Prendergast's Hanky Panky variation, the Sun Stealer, created at Analogue in Chicago. The recipe also reminded me of a chocolate Martinez, the Maxim, from 1903-1933, and Eastern Standard's variation on the classic Pall Mall. Actually, combining the crème de menthe Pall Mall with the crème de cacao variation would come rather close to the Sun Stealer minus Punt e Mes' bitter complexity.
The Sun Stealer shared a lemon oil aroma over that of Fernet Branca's menthol notes. Grape on the sip was supplemented by darker notes like caramel, and the swallow offered juniper, clove, minty, and bitter herbal flavors.

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