Thursday, December 27, 2018

bark & bite

1 oz Flor de Caña 4 Year Rum (Uruapan Charanda Blanco)
1 oz Lillet Blanc (Cocchi Americano)
1 oz Zucca Rabarbaro (Sfumato)

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.
After work two Thursdays ago, I selected a few volumes of The Cocktail Hour series and landed on the Bark & Bite in the rum one. This recipe was crafted by Jordan Felix at Clyde Common in Portland, Oregon, and it appeared like an intriguing spin on a Rum Negroni. Once prepared, the Bark & Bite offered up a bright lemon aroma that countered dark, smoky, and herbaceous notes from the Sfumato on the nose. Next, a peachy sip from the Cocchi Americano slipped into funky rum melding into the return of smoky herbal elements on the swallow.

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