Friday, July 17, 2009

hogarth cocktail

1/2 oz Batavia Arrack
1/2 oz Rhum Negrita (*)
1/2 oz Rhum Agricole
2 scant tsp Honey Syrup (1:1 honey:water)
1 dash Angostura Bitters
1 dash Fee Brothers Whiskey Barrel-aged Bitters

Stir with ice and strain into a cocktail glass. (*) A good substitution is equal parts 10 Cane Rum and Angostura 1919 rum.

Our last seminar of the day on Thursday was entitled "New Orleans Pharmacists" which tracked the emergence of various medicinal products that later helped to enrich the cocktail world. These were sold as or mixed into concoctions referred to as phlegm cutters, gall breakers, gum ticklers, and anti-fogmatics which were some early examples of cocktails. Besides a rye Sazerac and a brandy one (I will write up the Sazerac I had at the Uncommon Bar later), we were served a delightful beverage called the Hogarth Cocktail. The Hogarth had a rich rum taste blended with some spicy notes from the Batavia Arrack. The Rhum Negrita is a rhum agricole and molasses rum hybrid which is hard to get here in the United States so a 10 Cane Rum and Angostura 1919 mixture apparently served as a good substitute. Besides the rum flavors, the drink was rounded out by a honey sweetness and a bitters complexity.

No comments: