throw the horns

1 oz Rye (Rittenhouse 100)
3/4 oz Madeira (Blandy 5 Year Verdelho)
3/4 oz Grapefruit Juice
1/2 oz Maraschino Liqueur
2 dash Jerry Thomas Decanter Bitters (Angostura)

Shake with ice and strain into a cocktail coupe.

Two Saturdays ago, right after making the Third Man for Mixology Monday: Fortified Wines, I made another fortified wine drink called Throw the Horns. I found the recipe on the Imbibe Magazine website, and it was attributed to Jeff Baumann of Prohibition Pig in Waterbury, VT. In the end, I decided to feature the Third Man for Mixology Monday for Pineau des Charentes needed to be represented in that event over Madeira which I felt was sure to receive some attention in other participating blogs.
The Throw the Horns' Maraschino seemed to dominate the drink's bouquet. A grape and grapefruit sip was followed by a swallow containing rye and a Maraschino flavor that was softened by the grapefruit juice. Overall, the grapefruit-Maraschino pairing worked rather well here as it does in the Hemingway Daiquiri. Moreover, the combination of Madeira and Maraschino reminded me of the Creole Contentment from Charles H. Baker's Jigger, Beaker and Glass.