Tuesday, November 28, 2017


1/3 Daiquiri Rum (DonQ Añejo)
1/3 Courvoisier Brandy (VS Cognac)
1/3 Grapefruit Juice
1 dash Crème de Cacao (1/4 oz Tempus Fugit Cacao + 1/4 oz Simple Syrup)

Shake with ice, strain into a cocktail glass, and garnish with a cherry (grapefruit twist).
Two Tuesdays ago, I delved into the 1937 Café Royal Cocktail Book and spotted the Curzon which for a second reminded me of the Curazõn on the Green Street menu. The Curzon here was not a misspelling of the Spanish word for "heart" but was a British family name which matched the drink book's origin. The grapefruit as the only citrus here reminded me of the Commercial Free, so I was curious to see how similar in feel the two were. Once prepared, the Curzon offered grapefruit and chocolate notes to the nose. Next, grapefruit and a darker note from the cacao or perhaps the barrel aging filled the sip, and the swallow broadcast brandy and rum flavors melding into chocolate with grapefruit's bite on the finish.

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