Sunday, October 13, 2019

beth's coming to town

1 oz Highland Park 12 Year Scotch (Famous Grouse)
1 oz Aviation Gin (Tanqueray)
1/2 oz Carpano Antica Sweet Vermouth (Martini Grand Lusso)
1/4 oz Giffard Apricot Liqueur (Combier)
1/4 oz Amaro Ramazzotti

Stir with ice, strain into an old fashioned glass, and garnish with a mint leaf.

Two Sundays ago, I perused my bookshelf and spotted the Cocktail Codex book that I have not opened in a few weeks. In those pages, I was lured in by Daniel Zacharczuk's 2015 Martinez-inspired number that he dubbed Beth's Coming to Town. The structure was an intriguing split spirits Scotch and gin drink with an apricot-Brooklyn feel akin to the Brandy No. 1 and Montana. Daniel paired the botanicals in Aviation gin to those in Ramazzotti and most likely utilized apricot liqueur to match Highland Park's barley notes, and he stressed that changes to any ingredient would alter the drink. I figured that Famous Grouse would work since it is believe to contain Highland Park single malt in the blend, and with the gin, I just punted with Tanqueray.
The Beth's Coming to Town met the nose with a mint, caramel, and herbal bouquet. Next, grape, malt, and orchard fruit on the sip hugged a Scotch, juniper, root beer, and cola swallow with a savory finish containing rosemary notes.

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