Sunday, August 25, 2019

broken compass

3/4 oz Navy Strength Jamaican Rum (Smith & Cross)
3/4 oz Aquavit (Aalborg)
3/4 oz Manzanilla Sherry (Lustau Fino)
1/2 oz Pierre Ferrand Dry Curaçao
1/4 oz Grenadine
1 dash Almond Extract (5 drop)

Stir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange peel cut into the shape of a compass arrow.
For the cocktail hour two Sunday nights ago, I delved into Lou Bustamonte's 2016 The Complete Cocktail Manual. There, I uncovered the Broken Compass by Andreas Pejovic at Denver's Oak at Fourteenth; I skipped over the recipe plenty of times before I started stocking Fino sherry at my home bar. Once prepared, the Broken Compass directed orange aromas from the twist to the nose. Next, the sip pointed white wine and orange notes, and the swallow directed things over with Jamaican rum funk, aquavit's caraway-driven botanicals, berry, and nutty flavors.

No comments: