Tuesday, March 24, 2015

haunted house

1 oz Appleton V/X Rum
1 oz Rittenhouse 100 Rye
1/2 oz Kronan Swedish Punsch
1/4 oz Ginger Syrup
2 dash Angostura Bitters

Stir with ice and strain into a rocks glass with a large ice cube. Garnish with an orange (here, lemon) twist.

Two Fridays ago, I turned to Robert Simonson's The Old-Fashioned book that I purchased for this past Mixology Monday and made the Haunted House. The Haunted House was the recipe that initially caught my eye for the event, but with a liqueur in addition to the syrup, it felt more like a cocktail proper and less like an Old Fashioned. The book attributed the recipe to Jeremy Oertel of Donna in Brooklyn back in 2011. Jeremy dubbed his drink in tribute to Donna's owner's band of the same name.
In the glass, the Haunted House shared a lemon oil aroma that brightened the darker rum notes, and the sip offered malt and caramel flavors. Next, rye and rum notes from both the Swedish Punsch and Appleton began the swallow, and the swallow ended with a tea and ginger finish and lingering hints of ginger and the Punsch's Batavia Arrack.

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