Tuesday, March 5, 2019

fogerty cocktail

2 oz Rye Whiskey (Sazerac)
1/2 oz Campari
1/4 oz Crème de Cacao (Tempus Fugit)
2 dash Orange Bitters (Regan's)

Stir with ice, strain into a cocktail glass, and garnish with an orange twist.
Two Tuesdays ago, I returned to Imbibe Magazine to make another bookmarked recipe called the Fogerty Cocktail. The recipe was crafted by Ryan Fitzgerald at ABV in San Francisco, and the combination reminded me of an abstraction of the 1794 that featured the Campari-cacao combination that I mentioned two days prior in the Commodity Fetish post. Once prepared, the Fogerty Cocktail launched in with orange and chocolate aromas. Next, a semi-sweet malty sip let go into a rye and bitter orange swallow that finished with chocolate and rye spice notes.

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