Tuesday, March 12, 2019

foreign legion

1 1/2 oz Mount Gay XO Rum (RL Seale 10 Year)
1/2 oz Aperol
1/2 oz Dubonnet Rouge
1/2 oz Lustau Manzanilla Sherry (Lustau Fino)
1 bsp Marie Brizard Crème de Cacao (Tempus Fugit)
1 dash Fee's Rhubarb Bitters (Regan's Orange)

Stir with ice, strain into a rocks glass with an ice sphere, and garnish with an orange twist.
In continuing on to find more uses for my bottle of Fino sherry, I found my bookmark for the Foreign Legion in the PDT Cocktail Book; moreover, the drink would also utilize my purchase of the new reformulation of Dubonnet Rouge! The recipe was created by Melbourne bartender Greg Sanderson before his guest bartending shift at PDT in 2009. Once prepared, the Foreign Legion showcased an orange and grape aroma with darker notes from the chocolate liqueur and perhaps the Dubonnet. Next, grape and orange mingled on the sip, and the swallow had a delightful combination of rum, chocolate, and herbal flavors.

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