Tuesday, February 10, 2009

[spicy smoky nuts]

1 1/4 oz Batavia Arrack
1 oz Rhum JM Blanc
3/4 oz Nux Alpina Walnut Liqueur
1/4 oz Sambuca
1 dash Bittermen's Xocolatl Mole Bitters

Stir with ice and strained into a rocks glass.

For Smoky Sunday (it also was Sweatband Sunday -- see the Zombie post) at Drink (the themes they picked during their busy Friday shift), Misty took my "I'm open to any base spirit" to suggest Batavia Arrack and she ran with it to make a rather spicy and smoky cocktail. Batavia Arrack is a slightly smoky and flavorful rum from Java that paired rather well with Sambuca, a smoky anisette. In the post-anise wave of the swallow in this drink, the delightful flavor of the walnut from the Nux Alpina became apparent and paired well with the richness of the mole bitters. The drink was very intense but it worked rather well especially for an improvised cocktail with such diverse ingredients. So cheers to Misty for her drunk-fu!

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