Sunday, May 6, 2018

redhead loretta

1 1/2 oz Irish Whiskey (Teeling Single Grain)
1/2 oz Apricot Liqueur (Rothman & Winter)
3/4 oz Palo Cortado Sherry (Lustau Oloroso)
1 dash Orange Bitters (Regan's)

Stir with ice, strain into a Nick & Nora glass, and garnish with an orange twist.
Two Sundays ago, Andrea had spotted a drink in the May/June 2018 issue of Imbibe Magazine that had arrived the day before. That recipe was the Redhead Loretta by Chris Burmeister of Denver's Citizen Rail that appeared in an article about apricot liqueur. Since apricot liqueur and sherry have worked in drinks like the Lineage Sherry Cobbler and Backbar's Apricottage, I was definitely willing to give it a whirl. Once prepared, the Redhead Loretta shared orange, apricot, and whiskey aromas to the nose. Next, a semi-dry grape sip transitioned into whiskey and a nutty-apricot flavor on the swallow. Overall, the combination was as delightful as expected.

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