Saturday, December 5, 2020

arnaud's atomic bomb

1/3 Bottled-in-Bond Bourbon (1 oz Old Grand-Dad)
1/3 Gin (1 oz St. George Dry Rye)
1/3 Italian Vermouth (1 oz Cocchi Sweet)
1 dash Abbott's Bitters (Tempus Fugit's recreation)

Stir with ice and strain into a cocktail glass; I added a cherry garnish here.

Two Saturdays ago, I selected Ted Saucier's Bottoms Up book for the night's libation. There, I spotted the Arnaud's Atomic Bomb that reminded me of the H Bomb in Stan Jones' book with its split base spirit and herbal sweetener. The combination of Bourbon and gin was one that I would normally skip; however, the combination of Bourbon and St. George's Dry Rye Gin in the Fool's Gold the day before worked wonderfully. Therefore, I went with that duo and gave this recipe a spin. The only history provided was that it was crafted at Arnaud's French 75 Bar in New Orleans.
The drink greeted the senses with Bourbon accented with the vermouth's grape aroma. Next, the grape continued on into the sip, and the swallow shared whiskey, gin's botanicals, clove, and allspice flavors. Overall, the H Bomb lived up to the name more with its Green Chartreuse, but this certainly was a pleasant Manhattan-Gin&It hybrid.

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