Friday, May 26, 2017

apricole swizzle

2 oz Rhum Agricole Blanc (Vale d'Paul Aguardente Nova agricole-style rum)
1/2 oz Orgeat
1/2 oz Apricot Liqueur (Rothman & Winter)
1/2 oz Lemon Juice

Build in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Add a straw and (optional) garnish with Angostura Bitters (3-4 dash as well as adding mint sprigs).

Two Fridays ago, I started a new batch of orgeat in the morning to make a recipe that night that Matt Pietrek posted on his Instagram (and that he later posted on his CocktailWonk blog). After my bar shift, I returned home to finish processing the orgeat syrup and set to work to make this Swizzle that paired agricole with orgeat and apricot. Indeed, rhum agricole and apricot are a combination that work rather well together such as in Martin Cate's Abricot Vieux and my Mount Pelee. Moreover, apricot and orgeat are a classic pairing dating back to the 1930s such as in the Yellow Mist and later in Tiki drinks like the Beachbum, and finally the duo of rhum agricole to orgeat is one well understood.
Once mixed and garnished, the Apricole Swizzle offered a mint, clove, and allspice bouquet. Next, creamy lemon on the sip transitioned into grassy, funky, and nutty notes on the swallow with an earthy apricot finish.

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