Monday, October 28, 2013

heart of stone

1 oz White Rum (Turkey Shore's Old Ipswich White Cap)
3/4 oz Amontillado Sherry (Lustau)
1/2 oz Apricot Liqueur (Rothman & Winter)
1/2 oz Lemon Juice
1/4 oz Cane Syrup (J.M.) (*)

Shake with ice and strain into a coupe glass pre-rinsed with allspice dram (St. Elizabeth).
(*) In a pinch, use a 2:1 simple syrup in place of the cane syrup.

After the Leo Special, I reached for the 2012 edition of Food & Wine: Cocktails and stopped at Leo Robitschek's section of Daiquiri variations. The Heart of Stone, a winter Daiquiri Leo created at Eleven Madison Park in Manhattan, was the one that called out to us. It was a bit more fruit- instead of spice-driven than Mindy Kucan's Winter Daiquiri that we made earlier in the year.
The Heart of Stone proffered an apricot aroma that worked well with the butterscotch notes from the white rum. A lemon and grape sip led into a swallow that began with the rum followed by a combination of apricot and nutty sherry flavors. Lastly, the butterscotch notes returned on the finish along with the allspice from the dram.

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