Wednesday, December 16, 2015


1 oz Hine H Cognac (Foret VSOP)
1 oz Appleton V/X Rum (Plantation Dark)
3/4 oz Carpano Antica Sweet Vermouth (Dolin)
1/4 oz Luxardo Maraschino Liqueur
1 dash Angostura Bitters

Stir with ice and strain into a coupe glass.

Two Fridays ago, my need for a post-work nightcap found me flipping through the pages of the Death & Co. Cocktail Book where I spotted a straight spirits Phil Ward recipe. Phil's Martica was his 2007 riff on a Martinez substituting brandy and rum for the Old Tom gin. Moreover, the structure also reminded me of a Vieux Carré with a swap of the liqueurs being one of the biggest flavor differences. There also seems to be a Chocolate Martica recipe out there where Phil substituted a healthy dose of Bittermens' Mole Bitters instead of the Angostura, but I went with the original in the book.
The Martica began with funky rum aromas joined by barrel-aged caramel notes on the nose. The caramel continued on into the sip along with grape and light cherry notes. And finally, the swallow shared rum funk, brandy roundness, and Maraschino nuttiness with a bitter and spice finish.

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