Wednesday, June 20, 2012

an epic and a limerick

1 1/2 oz Cynar
1 1/2 oz Bonal Gentiane-Quinquina
1/2 oz Wray & Nephew White Overproof Rum
5 drop Thai Chili Tincture

Stir with ice briefly to partially chill the drink. Strain into a rocks glass containing a large chocolate ice cube (*), and garnish the ice cube with a pinch of fleur de sel.
(*) An ice cube made from room temperature water steeped with cocoa nibs for 36 hours and strained into ice cube trays.
Two Sundays ago, Andrea and I visited bartender Ted Kilpatrick at No. 9 Park. For my first drink, I inquired if I could have An Epic and A Limerick as the last time the bar was out of the chocolate ice cubes. Ted explained that they can only make so many of these ice cubes at a time and that they take longer to freeze than normal ice; therefore, the drink is sometimes unavailable due to its popularity. The recipe itself was created by bartender Tyler Wang, and Ted believed that Tyler based the drink off of the Little Giuseppe, a popular cocktail at Drink where Tyler worked last.
Little Giuseppe
• 2 oz Cynar
• 2 oz Punt e Mes
• 1 bsp Lemon Juice
• 6 dash Angostura Orange Bitters
Build in a rocks glass with a large ice cube. Garnish the ice cube with a pinch of Kosher salt.
An Epic and A Limerick offered a funky Jamaican rum aroma along with dark herbal notes. The Bonal's grape joined the chocolate on the sip, and the swallow showcased the rum, bitter herbal notes, and some spice. Later as the ice cube melted more, the chocolate entered into the swallow's flavors as well.

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