Monday, June 1, 2015

baltimore cocktail

3/4 oz Wray & Nephew White Overproof Rum
3/4 oz Pierre Ferrand 1840 Cognac
3/4 oz Blandy's 5 Year Verdelho Madeira
1/4 oz Cinnamon Syrup
2 dash Angostura Bitters

Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.
A few Sundays ago, I turned to my new purchase, the Elemental Mixology book, and found an interesting recipe from the author, Andrew Willett. With the trinity of early spirits imported to America, namely brandy, rum, and Madeira, in the mix, I was definitely game to try the Baltimore Cocktail. Once prepared, the drink displayed bright lemon oil aromas over the rum's funk. The madeira's grape flavors filled the sip, and the swallow was rather complex with Cognac's richness, rum's funk, madeira's dried fruit, and cinnamon and spice notes from the syrup and bitters.

No comments: