Sunday, August 5, 2018

lightning swords of death

3/4 oz Letherbee Malört (Jeppson's)
3/4 oz Smith & Cross Rum
1/2 oz Apricot Liqueur (Giffard)
3/4 oz Orgeat
1/4 oz Demerara Syrup
3/4 oz Lime Juice

Build in a Tiki mug, fill with crushed ice, swizzle to mix and chill, top with crushed ice, and garnish with mint.

When investigating whether malört and apricot liqueurs was an established combination while designing the Cutman, my Google search led me to an article about a drink at Chicago's Whistler called the Lightning Swords of Death. Since the Chicagoist article from 2013 only listed the ingredients, I decided to write my friend Billy Helmkamp who co-owns the Whistler and inquire about the recipe. He responded immediately with the specs and described the combination as the Whistler's Malört Mai Tai. He also commented that they use Letherbee's Bësk instead of Jeppson's since it is higher in proof and complexity, and that their house apricot liqueur is equal parts Rothman & Winter and Marie Brizard's Apry. While I was not provided with information about the name, it is most likely a reference to the 1973 Japanese movie in the Sword of Vengeance series or to the American black metal band formed in 2013.
The Lightning Swords of Death proffered rum funk, lime, and mint aromas before hitting the tongue with a creamy lime sip with hints of orchard fruit. Next, the swallow was all about high ester rum and bitter wormwood that was mellowed out by the nutty orgeat and apricot combination, and things rounded out with a lingering Jamaican rum funk.

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