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.
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.
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.
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.
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The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at 
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