Wednesday, August 10, 2022

voodoo carre

3/4 oz Hamilton's Zombie Blend Rum (*)
1 1/4 oz Hine VSOP Cognac
3/4 oz Carpano Antica Sweet Vermouth
1/4 oz Benedictine
1/4 oz Hamilton's Allspice Dram
1 dash Angostura Bitters

Stir with ice, strain into a double old fashioned glass with ice, and garnish with lime oil from a twist.
(*) Perhaps Plantation OFTD Rum would substitute in a pinch albeit at a hotter 138° instead of 118°.
For my second cocktail at Backbar on the "Heatwave Menu," I asked bartender Anthony Brocatto for the Voodoo Carré which came across like a Tiki-influenced Vieux Carré. Anthony explained that former bar manager Carlo Caroscio introduced the recipe to the bar, but he was not sure if it was an adaptation of an existent recipe; Carlo recently left Backbar after a six year run to help open the Danforth in Portland, Maine. Here, the Voodoo Carré conjured up a lime, allspice, and rum bouquet to the nose. Next, grape and caramel notes on the sip envoked rum, Cognac, herbal, and caramel flavors along with some boozy heat on the swallow. Overall, in feel rather than flavor, this combination reminded me of the Vieux Ananas that I wrote about around a month ago.

No comments: