1 1/4 oz Rye Whiskey (Rittenhouse Bonded)
1 1/4 oz Cardamaro
1/2 oz Fino Sherry (Lustau)
Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGma2Q3TtwTOHxRA2j0Zok2tYR0XVpZsh4OAVrRpNMRwAZWek5tyN6LyuXHSFZ2Oyy8h4JzlianzQuY9v28cT8-B4JLWwlehmWshVcLihIMm55Yhp3EEyMYes94xubOyrJ6m9TlEEHOkCe/s320/doubledown5056.jpg)
Two Mondays ago, I delved back into Maggie Hoffman's
Batch Cocktails and spotted the Double Down. The recipe was created by Morgan Anders at Seattle's Rob Roy; I was excited to try one of Morgan's drinks for I met him a little over four years ago at my Camp Runamok session in Kentucky. Once I adapted the Double Down to a single portion size, it met the nose with a lemon, funky herbal, and fino sherry bouquet. Next, a semi-dry grape sip led into rye spice transitioning into Cardamaro herbal flavors on the swallow with a savory finish from perhaps the sherry.
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