Sunday, October 25, 2015

sherry painkiller

1 oz Lustau Amontillado Sherry
1/2 oz Lustau East India Solera Sherry
1/2 oz Lemon Hart 151 Proof Rum
1 oz Pineapple Juice
1 oz Orange Juice
1 oz Coconut Cream

Shake with ice and strain into a snifter glass. Fill with crushed ice, float 1/4 oz Hamilton's Black Strap Rum, and garnish with freshly grated nutmeg. Add a paper parasol and a straw.

The second drink that Andrea had at No. 9 Park was a Sherry Painkiller. I do not recall whether it was on a menu or whether bartender Ryan Lotz suggested it to her after describing to me the process by which the bar makes their coconut cream. Since sherry has worked well in Mai Tais and Jungle Birds, it had to be rather tasty in a Painkiller. True, Pusser's Rum's lawyers would declare that this is no Painkiller, but the original recipe pre-dates their rum brand usurping the name and changing the rum identities in the recipe.
The Sherry Painkiller's nutmeg added a pleasant woody spice note over the funky black strap rum aroma. Next, the sip was creamy with a hint of orange and pineapple, and the swallow was an enticing medley of nutty sherry and dark rum.

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