madelaine cocktail

1 oz Light Rum (Treaty Oak Platinum)
1 oz Drambuie
Juice of 1/2 Lime (1/2 oz)
Juice of 1/2 Lemon (1/2 oz)

Shake with ice and strain into a cocktail glass. I added a lemon twist to the recipe.

On Friday night, I found the Madelaine Cocktail in the 1947 edition of Trader Vic and it was the perfect cocktail to try out two of our new possessions. One was the bottle of Treaty Oak Rum which we were sent as a sample, and the other was a pair of vintage cocktail glasses Andrea bought at the Boston Shaker store. The former is a rum made in Austin using ingredients sourced solely from Texas and has aromas of vanilla and coconut to our noses. For what I believe is an unaged rum, it is rather smooth yet not stripped of flavor.
The Madelaine Cocktail's nose had a pleasant lemon oil and vanilla aroma from the twist and rum, respectively. The taste was lemon-lime with a slight rum bite aftertaste. In the middle was a honey and floral flavor from the Drambuie which also donated something herbal and licorice-like on the swallow. In particular, the rum and the lime juice seemed to work rather well together. The drink was on the tart side when we followed the directions of how much juice to add, and the recipe would have benefited from strict volume measurements of juice. I added volume suggestions in parentheses above which should negate variations in individual citrus fruits and changes over time (citrus is generally larger now than in the past). To make my particular drink less tart, I opted to stir in some simple syrup to balance the drink, and sweetening to taste would work just as well as controlling the juice volumes in the recipe.