Monday, October 1, 2018

the blackspot

1/2 oz Green Chartreuse
1/2 oz St. George Absinthe
1/2 oz Velvet Falernum
1/2 oz Rhum Clement Coconut Liqueur
3/4 oz Water
1/2 oz Lime Juice
1/2 oz Demerara Syrup

Build in a glass, fill with crushed ice, swizzle to mix and chill, and garnish a dash of Jerry Thomas Decanter Bitters.
Two Mondays ago, friends from out of town invited me for a cocktail at Kirkland Tap & Trotter before they headed out to dinner elsewhere. For a drink, I asked bartender Kevin Jarvis for the Blackspot that he described as his coworker Rob's base spirit-less Swizzle. Once prepared, I figured that the name came from the circle of bitters on the surface that contributed to the nose of clove, herbal, and anise aromas. Next, a rich sip preceded the herbal and anise swallow with a licorice and coconut finish.

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