Friday, July 3, 2020

our man in havana

2 oz Byrrh Quinquina
1 oz Rhum Barbancourt 8 Year
1 tsp Dry Orange Curaçao (Pierre Ferrand)
1/2 tsp Orgeat
1 dash Angostura Bitters
1 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a Nick & Nora glass, and garnish with a spiraled lime twist.

For a second drink from Chloe Frechette's Easy Tiki book, I selected Our Man in Havana by Garret Richard at Existing Conditions in Manhattan as his perhaps Mai Tai-influenced take on the El Presidente (or the dry vermouth way we were first introduced to in 2008). As an aromatized wine-forward aperitif-style concept here with Byrrh instead of the dry or blanc vermouth, I was definitely curious especially with Paul McGee's Rum River Mystic in mind.
The Our Man in Havana welcomed the nose with lime aromas over orange, cherry, and grape ones. Next, a creamy red cherry and grape sip led the taste buds to rum, orange, nutty, and plum flavors on the swallow.

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