Friday, March 30, 2012


1/3 Rum (1 oz Plantation Barbados 5 Year)
1/3 Benedictine (1 oz)
1/6 Sweet Vermouth (1/2 oz Cocchi Vermouth di Torino)
1/6 Lemon Juice (1/2 oz)

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

Last Thursday, I delved into Hyman Gale's The How and When again and found the Supreme cocktail recipe. With rum, Benedictine, and lemon juice, it reminded me of the Rum Frisco that Scott Holliday made for me. In addition, the rum, Benedictine, vermouth, and citrus also conjured up the Tango #2; the one that we had was Wayne Curtis' variation using Cynar as the liqueur, and the Supreme prompted us to try the proper Benedictine version the next night.
The Supreme proffered a lemon oil and aged rum aroma. The fruity lemon and grape sip later gained caramel notes from the rum as the drink warmed up; moreover, the sip possessed a full mouthfeel without being particularly sweet as I first feared. The drink did dry out on the swallow that contained rum and Benedictine flavors and ended with a lingering herbal complexity.

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