Wednesday, March 9, 2016

dare i say cocktail

1 oz Rye Whiskey (Rittenhouse)
1/2 oz Fernet Branca
1/2 oz Sweet Vermouth (Dolin)
1/2 oz Aperol
2 dash Rhubarb Bitters or sub Peychaud's (Peychaud's)

Stir with ice and strain into a coupe glass.
Two Friday nights ago, I reached for the recent issue of Imbibe Magazine that had just arrived earlier that day. The Dare I Say Cocktail seemed like the perfect post-shift nightcap with its amari-tinged Manhattan structure similar to the Decolletage; it was created by Karah Carmack of Cured in San Antonio. Once prepared, the Fernet's menthol was the most evident aroma on the nose. Next, malt and caramel with hints of orange filled the sip, and the swallow began with rye and orange-rhubarb bitter elements and ended with a menthol finish.

No comments: