Saturday, April 22, 2017

root down

1 1/4 oz Cocchi Vermouth di Torino (Alessio Sweet Vermouth)
3/4 oz El Dorado 12 Year Rum
1/2 oz Art in the Age Root Liqueur
5 drop Bittermens Mole Bitters

Stir with ice, strain into a coupe glass, and garnish with 5 drops Laphroaig Scotch.
For my post-work shift treat two Saturday nights ago, I turned to Brad Parsons' Amaro for an answer. There, I was able to narrow it down to a recipe by Charlie Schott called Root Down that he created at Chicago's Parson's Chicken & Fish. Once mixed, Root Down greeted the senses with birch and peat smoke aromas. Next, a grape and caramel sip gave way to rum, root beer, and mint flavors.

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