Thursday, July 2, 2015

artichoke hold

3/4 oz Smith & Cross Rum
3/4 oz Cynar
1/2 oz St. Germain
1/2 oz Orgeat
3/4 oz Lime Juice

Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with mint sprigs. I added a spent half lime shell filled with 3/8 oz El Dorado 151 Rum set ablaze.

On PunchDrinks, I spotted an interesting St. Germain-containing Tiki drink that seemed like a good follow up to the Hilo Hala earlier in the week, namely Jeremy Oertel's Artichoke Hold. Jeremy crafted this at Donna as a "play on a play... I did a cocktail called the Bitter Mai Tai, and this is its relative." As the drink name suggests, one of the substitution here is Cynar for the Campari in the Bitter Mai Tai.
The Artichoke Hold offered mint aromas over the funky rum notes from the garnish. On the sip, lime, caramel, and bright fruit notes from the St. Germain gave way to funky rum, herbal amaro, nutty orgeat, and floral flavors on the swallow. Indeed, Cynar and St. Germain paired here just as well as they do in Alto Cucina and other drinks.

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