Monday, December 2, 2013

1818 cocktail

1 oz El Maestro Oloroso Sherry
1 oz Old Monk Rum
3/4 oz Punt e Mes
1/4 oz Benedictine
1 dash Mole Bitters

Stir with ice and strain into a rocks glass. Twist an orange peel over the top.

A few Tuesdays ago, I ventured over to Spoke Wine Bar where Lena Webb was bartending. For a drink idea, I asked this fortified wine enthusiast to sherry-fy a cocktail for me. Her chosen starting point was Drink's 1919 Cocktail, and she subbed the rye for sherry and switched around some of the proportions. When she made it for me, instead of the Punt e Mes listed above, Lena reached for Dolin Sweet Vermouth. While we agreed that the libation was good that way, it would perhaps be better with Punt e Mes or a more robust vermouth like Carpano Antica. Therefore, I made it the next day at work as written above save for using Lustau Amontillado Sherry but leaving out the mole bitters. Served this way with added bitter notes, the drink truly did shine. Finally, a coin toss was in order to name the variation the 1818 or the 1819.
With the Punt e Mes recipe, the aged rum added a funkiness to the grape aroma. A rich, complex grape sip shared caramel flavors from the rum. The rum then continued on into the swallow where it mingled with the Punt e Mes bitter and the Benedictine herbal notes.

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