Friday, November 3, 2017


1/2 jigger Sherry (1 1/2 oz Lustau Amontillado)
1/4 Sweet Vermouth (3/4 oz Cocchi)
1/4 Bacardi (3/4 oz Clement Premiere Canne Rhum Agricole Blanc)
1 dash Picon Bitters (1/4 oz Torani Amer)

Stir with ice and strain into a cocktail glass.
On Friday two weeks ago, I delved into wine chapter of Pioneers of Mixing at Elite Bars: 1903-1933 and spotted the Stone. I followed the book's recommendation to substitute a rhum agricole for the call of early Bacardi Rum, and I figured that Rhum Clement would offer a bit of intrigue here. Once prepared, the Stone gave forth a grassy and mineral nose from the rhum agricole that joined notes of nutty grape from the sherry. Next, grape fill the sip, and it continued on into the swallow where it mingled with grassy rum flavors and was chased by a nutty and bitter orange finish.

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