Thursday, March 26, 2015

[bombos y platillos]

3/4 oz Batavia Arrack
3/4 oz Apricot Liqueur
3/4 oz Cocchi Americano
3/4 oz Lemon Juice
1 pinch Salt

Shake with ice and strain into a cocktail glass.

For a second cocktail at Estragon, I spotted a curious four equal parts drink in Sahil Mehta's notebook. Sahil mentioned that he was inspired by the Hoop La! that appears first in The Savoy Cocktail Book; there, the combination of brandy, orange liqueur, Lillet, and lemon was so popular that it went under three other names in the book: the Frank Sullivan, the Hey Hey, and the Odd McIntyre. When I inquired about the pinch of salt and whether it was to accent the Batavia Arrack, Sahil merely felt that the drink felt unseasoned.
For a glass, Sahil chose one from the set that he competed with in the Domaine de Canton competition back in 2011; it was at that competition that I first met Sahil and was impressed by his recipe creating aesthetic. Once the drink was strained into said glass, the nose proffered a funky apricot and citrus aroma. Next, lemon with a hint of fruitiness filled the sip, and the swallow gave forth savory Batavia Arrack flavors as well as apricot notes. For a name, I dubbed it the Bombos y Platillos (literally bass drums and cymbals) which is the Spanish colloquialism for "hoop la."

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