Friday, January 13, 2017

black mesa

1 1/2 oz Demerara Rum (El Dorado 5 Year)
1/2 oz Overproof Jamaican Rum (Smith & Cross)
1/2 oz Pedro Ximenez Sherry (Lustau)
2 dash Angostura Bitters

Stir with ice, strain into a double Old Fashioned glass with a large cube, and garnish with a flamed orange twist (not flamed).
Two Fridays ago, I received my new issue of Imbibe Magazine and I happened upon Damon Boelte's Black Mesa that he created at the Grand Army Bar in Brooklyn. The recipe appeared like Trader Vic's Arawak Cocktail with the Jamaican rum being split with one from Guyana. In the glass, the Black Mesa shared an orange and raisin aroma that was accented by the Jamaican rum's funk. Next, rich grape and the rums' caramel paired on the sip, and the swallow saw the return of the funky rum along with raisin and winter spice flavors.

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