Friday, January 29, 2016

dead italian cocktail

1 1/2 oz Four Roses Bourbon
3/4 oz Oloroso Sherry (Lustau)
3/4 oz Cynar
2 dash Angostura Bitters

Stir with ice and strain into a coupe glass. Garnish with a lemon twist (lemon oil).

Two Fridays ago, I decided to make a recipe that I had spotted on the GeeksWithDrinks blog called the Dead Italian Cocktail. They acquired this recipe after attending a Four Roses Bourbon charity cocktail competition that pitted San Francisco bartenders to craft the best drink with the Bourbon. The winner was this one from Eric Rickey of %ABV, and it appealed to me for it reminded me of a Boulevardier riff akin to the No. 72 and the Criminal Mastermind with their use of sherry instead of vermouth.
The Dead Italian presented a lemon oil and grape nose that prepared the mouth for a malt, grape, and caramel sip. Next, the swallow began with the Bourbon, the sherry's nutty, and the Cynar's funky herbal bitter flavors and ended with a dry spice finish.

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