Wednesday, October 25, 2017

the modern prometheus

1 1/2 oz Hayman's Royal Dock Navy Strength Gin
1 1/2 oz Diep 9 Genever (Rutte Old Simon Genever)
1 oz Plymouth Sloe Gin (Atxa Patxaran)
1/2 oz Velvet Falernum
1/2 oz Simple Syrup
3/4 oz Grapefruit Juice
3/4 oz Lime Juice
2 dash Absinthe (1/8 oz Pernod Absinthe)
1 dash Cinnamon Bitters (1 dash Angostura Bitters + 1 dash Fee's Whiskey Barrel Bitters (instead of cinnamon-steeped Angostura))

Shake with ice, strain into a Zombie glass (Tiki mug), fill with crushed ice, and garnish with a mint sprig.
Two Wednesdays ago, I decided to make another Tiki number that I had spotted in Punch the same time that I had spotted the Dry Tongue Therapy. This one was the Modern Prometheus by Martin Cate at San Francisco's Whitechapel. Here, he took the classic Zombie and replaced the three rums with three types of gin: Genever, dry, and sloe. Once prepared and garnished, the Modern Prometheus gave forth a mint aroma that preceded a grapefruit, lime, and berry sip. And the swallow rounded things off with malty gin flavors with an anise finish from the absinthe.

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