Monday, June 4, 2012

campari swizzle

3/4 oz Campari
3/4 oz Rhum JM Blanc (Vale d' Paul Aguardente Nova de Santo Antão)
3/4 oz Velvet Falernum
3/4 oz Vergano Americano (Cocchi Vermouth di Torino)
3/4 oz Lemon Juice

Build in a Collins glass on crushed ice. Swizzle to mix and chill, and garnish with a lemon wedge.

After the Pearl of Puebla, I decided to make the Campari Swizzle that I found on StarChefs. The drink was not the Campari Swizzle created by Ryan Lotz while at Lineage, but it was one created by Josh Loving from Fino in Austin, Texas. Unlike Ryan's that featured a Haitian rum, Josh's utilized a grassy rhum agricole. While we do have the Rhum JM Blanc called for in the recipe, I opted for a Cape Verdean rum that shares many of the same flavors as Martinician rums from the volcanic soil and use of sugar cane juice instead of molasses.
The rum's grassy notes appeared on the nose that preceded the lemon and grape sip. Next, the funky rum flavors paired well with the Campari on the swallow that finished with clove notes from the falernum. Overall, the Swizzle was rather soft and well balanced for a Campari drink.

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