Wednesday, July 7, 2010

[sang et sable]

1 1/2 oz La Favorite Rhum Agricole Blanc
1/4 oz Batavia Arrack
1/2 oz Ratafia des Noyaux (housemade)
1/4 oz Orange Juice

Stir with ice and strain into a rocks glass. Garnish with an orange twist.

For my after dinner drink at Rendezvous, Scott Holliday wanted to make me a drink that highlighted his work-in-progress. Scott had been steeping crushed cherry pits in Wray and Nephew rum for a few weeks along with allspice and nutmeg in order to make a Ratafia des Noyeaux. Authentic crème de noyaux is nearly impossible to find in this country, and the first person I read who made their own was Matthew Rowley. While Matt made his ratafia out of peach pits, Scott made his out of cherry pits that he procured from Rendezvous' dessert chef. Scott had not sweetened his ratafia yet, but the infusion had a very cherry aroma with a funky rum taste and was delightful in its unfinished state.
The drink Scott made for me was loosely based off of the Blood and Sand with the smokey Batavia Arrack and ratafia representing the Scotch and Cherry Heering. Its nose was kind of sweet and floral from the cherry and orange elements and spicy from the rhum agricole and Batavia Arrack. At the beginning of the sip, the sharpness of the rhum and Batavia Arrack coupled with the citrus notes, and the swallow was full of cherry flavors. It was noteworthy how well the La Favorite and Batavia Arrack paired as they had a very similar character.

1 comment:

christopher said...

Hi Andrea, Frederic, Rishi and Jessica!

We are doing a summer drinks theme on our blog and would like to link to one of your cocktail recipes.

It would be great if you could get back to me at since I couldn't find a contact address on the site.