Thursday, July 5, 2018

snail mail

1 oz Flor de Caña 7 Year Rum (1 1/4 oz Privateer Tres Aromatique)
3/4 oz Lime Juice
1 oz Honey Syrup 1:1
1 Egg White
4-5 leaf Mint

Shake once without ice and once with ice, double strain into a cocktail coupe, and garnish with 5-6 drops of Angostura Bitters.

As the cocktail hour rolled around on Thursday night two weeks prior, I began searching the BarNotes app for a good use of my mint patch. One of the drinks that spoke to me was an Air Mail riff called the Snail Mail created by Aaron Post at Valkyrie in Tulsa, Oklahoma. The concept reminded me of Yvonne's Honey Bee but with mint instead of pear brandy as the accent.
The Snail Mail welcomed the nose with a clove, cinnamon, and rum funk bouquet. Next, a creamy lime and honey sip stepped aside to let a funky rum and fresh mint on the swallow shine.

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