Thursday, August 29, 2019

kola sour

1 oz Banks 5 Island Rum (Uruapan Charanda Blanco)
1 oz Meletti Amaro
3/4 oz Lemon Juice
1/2 oz Orgeat
1 dash Bittercube Vanilla Cherry Bark Bitters (Bittermens Burlesque)
1 Egg White

Shake once without ice and once with ice, strain into a rocks glass with ice (omit ice), and garnish with additional drops of bitters.
Two Thursdays ago after returning home from dinner, it was time for an amaro-laden digestif. Therefore, I reached for Sother Teague's I'm Just Here for the Drinks book, and I selected the Kola Sour featuring Meletti Amaro. Sother described the recipe as "towing the line between an egg sour and a Mai Tai variation." Once prepared, the Kola Sour greeted the senses with caramel and spice aromas. Next, a creamy lemon and caramel sip led into rum, root beer, cola, and nutty flavors with a floral finish. My reaction was that the drink was in "a parallel universe to the Amaretto Sour" -- in a good way, that is.

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