Saturday, October 22, 2016

nth degree

1 oz Rhum Clement VSOP (Depaz)
1 oz Laird's Bonded Apple Brandy
1/2 oz Green Chartreuse
1 Demerara Sugar Cube
2 dash Fee's Whiskey Barrel-Aged Bitters

Muddle the sugar cube with the bitters (I added a splash of water). Add rest of the ingredients, stir with ice, and strain into a rocks glass with a large ice cube. Garnish with both lemon and orange twists.
Two Saturdays ago, I continued my re-visitation of the PDT Cocktail Book in search of passed over gems, and the one that called out to me was Nate Dumas' 2008 Nth Degree. Nate was influenced by Milk & Honey's complementary split base spirits drinks as well as their spirit-forward Old Fashioned style of cocktails in creating this cocktail. Indeed, rhum and apple brandy are a rather complementary combination such as in the Town Crier. Once prepared, the Nth Degree offered up lemon and orange oils that were spiced by the bitters' cinnamon to the nose. Next, the brandy's apple notes filled the sip, and the swallow combined grassy rum, apple, and Chartreuse's herbal elements with a cinnamon finish.

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