Sunday, May 22, 2016


1/2 Bacardi (1 oz Caliche Silver Rum + 1/2 oz Seleta Gold Cachaça)
1/3 Peach Brandy (1/2 oz Edmond Briottet Crème de Peche de Vigne)
1 dash Cointreau (1/4 oz)
2 dash Grapefruit Juice (3/4 oz)

Shake with ice and strain into a cocktail glass. I added a grapefruit twist.
For my post-work nightcap, I decided upon the Cyclone from Pioneers of Mixing at Elite Bars: 1903-1933. Once prepared, it offered a grapefruit oil aroma from the twist that led into a grapefruit sip that also shared a vague fruitiness from the other ingredients. Finally, the swallow gave forth grassy rum flavors with the sugar cane funk melding well with the peach-orange notes from the liqueurs.

No comments: