Friday, December 29, 2017


1 oz Four Roses Bourbon
1 1/2 oz Dark Rum (Plantation Original Dark)
1/2 oz Velvet Falernum
1/4 oz Domain de Canton (King's Ginger)
1/4 oz St. Elizabeth Allspice Dram
3 dash Angostura Bitters

Stir with ice, strain into a rocks glass with a large format ice cube, and garnish with a lemon twist.
Two Saturdays ago, I was seeking a nightcap after returning home from my shift at work, and I sought out one in New York Cocktails. There, the Analogue from the Manhattan bar Analogue seemed like it would fit the bill with its somewhat Old Fashioned-like structure. The book described how the bar staff was trying to develop a Bourbon drink for an Autumn menu, and when the winning result tasted like they thought the bar itself would taste, they named it after their establishment. Once in my glass, the Analogue presented a lemon, dark rum, and allspice bouquet to the nose. Next, caramel from the dark rum filled the sip, and rum, ginger, allspice, and clove rounded out the swallow. For a Bourbon drink, the drink as I made it did not come across much as a whiskey cocktail, but perhaps a less flavorful dark rum would allow the Four Roses to shine here.

No comments: