Monday, April 23, 2018

italian job

3/4 oz Smith & Cross Rum
3/4 oz Cocchi Americano
3/4 oz Byrrh Grand Quinquina
3/4 oz Aperol
2 dash Orange Bitters

Stir with ice, strain into a cocktail glass, and garnish with the oils from an orange twist and with a dehydrated orange wheel (orange twist and its oils).
Two Mondays ago, I decided to make one of the drinks that was published in Imbibe Magazine in late 2017 that was pushing me further towards buying a bottle of Byrrh. That recipe was the Italian Job crafted by Joseph Akhavan at Mabel in Paris, and it alluringly matched the quinquina with equal parts of funky Jamaican rum, Cocchi Americano, and Aperol. Once prepared, the Italian Job gave forth an orange aroma from the twist and Aperol along with rum funk on the nose. Next, grape and a grapefruit-orange note played well on the sip, and the swallow showcased the funky Smith & Cross colored by orange flavors with a dry, bitter quinine finish.

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