Sunday, September 23, 2018


3/4 oz Spanish Brandy (Camus VS Cognac)
3/4 oz Rhum Agricole Blanc (Clement Premiere Canne)
3/4 oz Lustau Oloroso Sherry
3/4 oz Giffard Banane du Bresil
1/2 oz Coffee Liqueur (Kahlua)
3/4 oz Lime Juice

Shake with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.
Two Sundays ago, I continued on with my sherry quest by perusing the Lustau 2018 competition entries. There, I spotted the Cutlass by Jason Saura of Navy Strength in Seattle. Once prepared, the Cutlass donated a grapefruit aroma over grape, banana, and hints of coffee on the nose. Next, grape and lime mingled on the sip, and the swallow proffered grassy rum, brandy, dark roast coffee, and banana flavors. Overall, I was impressed at how well the rhum agricole and coffee liqueur worked on the swallow here.

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