Friday, March 6, 2020

martin casa

2 oz Jamaican Rum (1 oz Appleton Signature + 1 oz Smith & Cross)
1/2 oz Cointreau
1/2 oz Apricot Brandy (Rothman & Winter)
Juice 1/2 Lime (1/2 oz)

Shake with ice and strain into a cocktail glass.

Another drink that I had spotted the night before in Ted Saucier's Bottoms Up was the Martin Casa created at the Café Martin in Montreal. The recipe was essentially the Jamaican rum version of the obscure Cuban drink the Periodista with white rum from the 1948 El Arte de Cantinera. I had previously skipped over this recipe for it was too close to the dark rum way that Boston adopted the Periodista and spread across town starting in the late 1990s. However, with the addition of some Jamaican rum funk, I was pretty sure that the drink could be elevated over the dark rums selected in town such as Gosling's.
The Martin Casa met the senses with a rum funk and apricot bouquet. Next, lime and orange notes on the sip slid into funky rum and orange-apricot flavors that came across in a passion fruit sort of way. Here, the rum funk elevated the drink in a similar way to Todd Maul's cachaça-based Periodista at Clio.

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