Saturday, April 21, 2018

24th and a half century

1 oz Reposado Tequila (Lunazul)
1/2 oz Mezcal (Fidencio)
1/2 oz Bonal Gentiane Quina
1/2 oz Cinnamon Syrup
1/2 oz Lemon Juice
1 dash Mole Bitters (Bittermens)

Shake with ice, strain into a cocktail coupe, and garnish with freshly grated nutmeg.
Two Saturdays ago, I turned to a recipe that I had spotted on the BarNotes app for the 24th and a Half Century. The drink was crafted circa 2013 at Backbar in Somerville, MA, by Alex Homans as perhaps a riff on the tequila-containing 17th Century. Once prepared, the 24th and a Half Century gave forth a smoke, agave vegetal, and cinnamon bouquet to the nose. Next, grape and a richness from the syrup on the sip slid into smoke and agave flavors on the swallow with a quinine, cinnamon, and chocolate finish.

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