Wednesday, June 12, 2019

good samaritan

1 oz Bourbon (3/4 oz Wild Turkey 101)
1 oz Amontillado Sherry (3/4 oz Lustau)
1 oz Giffard Banane du Bresil (3/4 oz)
1 oz Lemon Juice (3/4 oz)

Shake with ice, strain into a rocks glass with ice, and garnish with a dehydrated or fresh lemon wheel (dehydrated).
For the cocktail hour on Wednesday night, I selected a recent recipe from Imbibe Magazine called the Good Samaritan. The equal parts recipe was crafted by Paul Rodgers at the Mash House in Nashville, and the combination of Amontillado and banana liqueur lured me in for it has worked rather well in the Park Genoves Swizzle, Cutlass, Father's Advice, and other drinks. Once shaken and strained, the Good Samaritan helped out with a nutty sherry aroma melding with banana undertones to the nose. Next, lemon and a vague banana note on the sip gave way to Bourbon, rich banana, and nutty grape on the swallow.

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