Sunday, May 28, 2017

cocoa republic

1 1/2 oz White Rum (Owney's)
3/4 oz Noilly Prat Dry Vermouth (La Quintinye)
1 tsp Orange Liqueur (Cointreau)
1 tsp Crème de Cacao (Tempus Fugit)
1 tsp Grenadine

Stir with ice, strain into a cocktail glass, and garnish with an orange twist.
Two Sundays ago, I decided to make a recipe that I had spotted in Dave Broom's Rum: The Manual for my nightcap. The recipe was the Cocoa Republic crafted by Robin Honhold of London's White Lyan as perhaps a riff on the El Presidente; moreover, the rum with three modifiers structure (save for the dry vermouth aspect) reminded me of the Chinese Cocktail. Once mixed, the Cocoa Republic gave forth a chocolate orange aroma. Next, a clean orange and berry sip led into rum, herbal, and orange flavors on the swallow with a chocolate finish.

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