Wednesday, June 22, 2016

double entendre

1 1/2 oz Gordon's Gin
1/2 oz Lustau Oloroso Sherry
1/2 oz Cynar
1/2 oz Luxardo Maraschino Liqueur
2 dash Regan's Orange Bitters

Stir with ice, strain into a rock glass, and garnish with a cherry.

Two Wednesdays ago, Andrea and I stopped into Green Street for a round after dinner. For a first cocktail, I asked bartender Jordan Runion for the Double Entendre; Jordan later commented that the drink was better with a drier sherry like fino but they opted for oloroso on the menu. I was lured into the drink for it appeared like the Yeomen Warder or Grand Street with a nutty sherry instead of the vermouth (or Punt e Mes).
The Double Entendre shared a Maraschino aroma that led into a rich and lightly grape-flavored sip. The swallow was the most complex though with gin, nutty, and funky bitter notes.

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