Monday, December 3, 2018


1 1/2 oz Añejo Tequila (Cimarron Reposado)
1/2 oz Aged Rum (Privateer Navy Yard)
3/4 oz Sweet Vermouth (Cocchi)
1/4 oz Apricot Liqueur (Combier)
2 dash Angostura Bitters

Stir with ice and strain into a rocks glass with a large ice cube.
Two Mondays ago, I decided to make a recipe that I had spotted in Imbibe Magazine online called the Damasco created by Blaise Faber of Tratto in Phoenix. Overall, it came across as an aged tequila and rum Manhattan of sorts, so I was definitely interested in giving it a go. Once prepared, the Damasco proffered a vegetal agave and allspice bouquet. Next, grape and a hint of orchard fruit on the sip transitioned to vegetal tequila, molasses-based rum, and allspice flavors on the swallow with a clove and apricot finish. On my Instagram post, I discussed with a follower how the rum got a bit lost here and perhaps an aged rhum agricole would complement the tequila (as well as the apricot) better. Moreover, the apricot was a little too much in the background at a quarter ounce, but I felt like a Tequila Manhattan was still a decent sipper.

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