Thursday, July 11, 2013


1/2 jigger Rum (1 oz Coruba)
1/4 jigger Sweet Vermouth (1/2 oz Cocchi)
1 spoon Benedictine (1/4 oz)
1 spoon Lemon Juice (1/4 oz)

Shake with ice and strain into a cocktail glass.

After the Grand Slam, I opened up Boothby's 1934 World Drinks And How To Mix Them and spotted the Irresistible. The drink called out to me because it reminded me of the Fig Leaf with Benedictine and different citrus, but in retrospect, it is closer to the Supreme with different proportions. The Irresistible No. 2 in that book is the same basic recipe but with apricot liqueur instead of the Benedictine (plus a lemon twist), and that shares similarity to the Superior. For a spirit in the Irresistible No. 1, Andrea requested Coruba dark Jamaican rum.
Once mixed, the Irresistible greeted the nose with a lemon, caramel, and funky aroma. A lemon and grape sip gave way to a Jamaican rum swallow that showed off the herbalness of the Benedictine and finished with a crisp lemon note.

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