rum copenhagen

2 oz rum
2 oz apricot liqueur
3/4 oz Gammeldansk
2 dashes orange blossom water
topped off with orange peel oils (no garnish)

Stirred with ice and strained into a cocktail glass. Add orange peel oil to top of cocktail.

Last night after my birthday dinner at Ten Tables, Andrea took me to No. 9 Park. My second cocktail of the night was a variant of their Copenhagen which Ben and Matt were working out that night. They used a Venezuelan rum that really worked well with all of the flavors and was not overly sweet. The rum set a very different tone to the drink than Fighting Cock bourbon does, but it was complex enough to do the job. The apricot liqueur was the same Rothman and Winter one that is in their normal Copenhagen; however, it did not taste like there was too much apricot like the bourbon version (*). Ben's touch to Matt's variant was the orange blossom water and orange oil which added a very pleasant nose feel to the drink.

(*) The original Copenhagen, for my taste buds, could have the apricot halved and the Gameldansk doubled to a 2 oz bourbon 1 oz apricot 1 1/2 oz Gameldansk ratio. The concept seemed to intrigue Ben last night.