Tuesday, November 27, 2012

the corsican

1 oz Buffalo Trace Bourbon (Four Roses)
1 oz Cruzan Aged Rum (Ryan & Wood Folly Cove)
1/2 oz Velvet Falernum
1/2 oz Dolin Sweet Vermouth (Cocchi)
3 dash Regan's Orange Bitters

Stir with ice and strain into a cocktail coupe. Garnish with an orange twist.
corsican alex smith honor kitchen
Two Fridays ago, we were in the mood for something dark and stirred, so I decided upon the Corsican that appeared in TastingTable. The recipe was crafted by Alex Smith of San Francisco's Honor Kitchen as a Manhattan Cocktail that takes a tour of the Caribbean. The Corsican offered an orange, caramel, and vanilla aroma. The grape, malt, and orange sip gave way to a Bourbon and aged rum swallow. Finally, after a few swallows, clove from the falernum began to build up on the finish.

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