Friday, November 9, 2018

seven sins

1 oz Rye Whiskey (Old Overholt)
1 oz Applejack (Laird's Bonded)
3/4 oz Lemon Juice
3/4 oz Grenadine
2 dash Angostura Bitters

Shake with ice, strain into a cocktail coupe, and garnish with a pinch of cinnamon (freshly grated over the top).
Two Fridays ago, I started browsing the Food & Wine: Cocktails section of my book shelf and found the Seven Sins from the 2011 edition. The drink was John Coltharp's modification of the Jack Rose by converting it into a whiskey drink by splitting the spirits. In retrospect, the idea was very similar to the Turnpike at Milk & Honey but with bitters, cinnamon garnish, and slightly different proportions. In the glass, the Seven Sins greeted the nose with an apple, pomegranate, and cinnamon bouquet. Next, the sip showcased lemon and berry notes while the swallow paired the whiskey and apple flavors along with cinnamon and clove spice.

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