Tuesday, July 10, 2018

baccarress

2/3 Bacardi (1 1/2 oz Havana Club 7 Year)
2 dash Pineapple Juice (1 1/2 oz)
2 dash Marasquin (1/4 oz Luxardo Maraschino)
1 dash Anisette (1/8 oz Herbsaint)

Shake with ice and strain into a cocktail glass.
After returning home from work two Monday nights ago, I ventured into Pioneers of Mixing at Elite Bars: 1903-1933, and the Baccarress caught my attention. I envisioned the drink like a Mary Pickford with anisette instead of grenadine or perhaps the Hotel Nacional Special but with the maraschino and anise notes of an Improved cocktail instead of apricot liqueur and lime. Once shaken and strained, the Baccarress showcased pineapple, nutty, and anise aromas. Next, the pineapple continued on into the sip along with a hint of aged spirit's caramel notes, and the swallow was a delightful medley of rum, pineapple, Maraschino, and anise flavors.

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