tainted love

1 1/2 oz Cognac (Courvoisier VS)
1/2 oz Meletti Amaro
1/2 Egg White (1 Egg White)
1 tsp Goya Guava Jelly (1/4 oz La Fe guava paste melted with a little water in the microwave)
1 tsp Lemon Juice (1/4 oz)

Shake once without ice and once with ice, strain into a glass, and garnish with Angostura Bitters.

Two Fridays ago, I returned back to my list of Amaro Meletti recipes that I had compiled and decided upon the Tainted Love. This one was not the Tainted Love that I created for Yacht Rock Sundays a few years ago, but it was the one created at Washington DC's Eat Bar for their Valentine's Day 2017 menu by way of a DCist article. The drink's guava jelly component is a classic ingredient that dates back to the Barbadoes Punch in Jerry Thomas' 1862 book if not earlier, and I used it in some of my own creations like the Fascination Street and the Jakartoni.
The Tainted Love shared a clove and allspice aroma from the bitters along with hints of Cognac on the nose. Next, a creamy guava and caramel sip led into Cognac blending into guava on the swallow with a floral finish from the amaro.