Thursday, November 15, 2012

twelve rounds

3/4 oz Ardbeg 10 Year Scotch (Caol Ila 12 Year)
3/4 oz Galliano Liqueur
3/4 oz Combier Orange Liqueur (Cointreau)
3/4 oz Lemon Juice
1 barspoon Absinthe (Obsello)

Shake with ice and strain into a coupe glass. I added a lemon twist garnish to the recipe.

When we went to Central in Portland during their cocktail week, we discovered that there was a Campari and Del Maguey-sponsored event going on that night with drinks made by a pair of New York City bartenders. While I enjoyed the Deck Hand and First Rodeo, it did not give me a sense of what Central's bar program was about save for their beautiful vintage glassware. Therefore, I asked Central's Dustin Knox for a few recipes that appear on the current menu so that we could experience his bar's recipe craftsmanship at home.
portland central dustin knox twelve rounds cocktail
One of these drinks, the Twelve Rounds, appeared like a Scotch-based Corpse Reviver No. 2 variation. The drink's nose was a smoke, lemon, and vanilla aroma. Lemon and orange flavors on the sip were chased by smokey Scotch and Galliano's star anise on the swallow.

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