Tuesday, March 31, 2020

countess of the caribbean

1 1/2 oz Aged Cuban-Style Rum (Havana Club 7 Year)
1/2 oz Aperol
1/2 oz Cynar
1/2 oz Fino Sherry (Lustau)
1 dash Lemon Juice (1/2 bsp)

Stir with ice and strain into a rocks glass with a large ice cube. The photo showed a lemon twist so I added one too.
Two Tuesdays ago, I turned to the March/April issue of Imbibe Magazine where I spotted the Countess of the Caribbean. The recipe was created by Fede Cuco of Verne in Buenos Aires, and the Cynar-Aperol-sherry reminded me of the Juan Bautista. In the glass, the Countess of the Caribbean donated a lemon and orange bouquet to the nose. Next, a caramel sip from the Cynar and aged rum led into a rum, orange, caramel, and herbal swallow with a melon-like finish.

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