Sunday, June 5, 2011

white devil

3/4 oz El Dorado 3 Year White Rum
3/4 oz Cocchi Americano
3/4 oz Dolin Blanc Vermouth
3/4 oz Luxardo Maraschino
2 dash Housemade Orange Bitters

Stir with ice and strain into a coupe glass. Garnish with a Marasca cherry.

Two Tuesdays ago, Andrea and I went to Deep Ellum for dinner. For a drink, I asked bartender Evan Harrison for the White Devil on the newly updated cocktail menu. Evan mentioned that the drink was a variation of a Rum Martini called the Black Devil:
Black Devil
• 2 oz Light Rum
• 1/2 oz Dry Vermouth
Stir with ice and strain into a cocktail glass. Garnish with a black olive. Adapted from Playboy's Host & Bar Book.
Evan explained that it was actually a variation of a variation for bar owner Max Toste substituted a Luxardo Maraschino cherry for the black olive when the Black Devil appeared on the menu a while back.
Evan commented that the Cocchi Americano, Dolin Blanc, and Maraschino went well together in this drink, and he was not wrong. The Maraschino liqueur dominated much of the drink's aroma. Next, the sip was a light citrus flavor supported by a bit of body from the sugar in the drink, and the swallow was an herbal element bolstered by the Maraschino liqueur and aged white rum.

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