Friday, August 16, 2013


1 1/2 oz Ron Abuelo Añejo Rum
1/2 oz King's Ginger Liqueur
1/2 oz Lustau Pedro Ximénez Sherry
1/2 oz Lemon Juice
1 dash St. Elizabeth Allspice Dram

Shake with ice and strain into a cocktail glass.
Two Mondays ago, we decided to visit Estragon for dinner. For a first cocktail, bartender Sahil Mehta made me a recipe that he crafted for his sherry Christmas dinner last December. While it lacks a name, I dubbed it the Balboa to tie in the Panamanian and Spanish elements in the drink. Once mixed, it offered a rum aroma with allspice accents. A lemon and grape sip gave way to a rich rum and raisin swallow that shared ginger and allspice notes on the finish.

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