Friday, April 3, 2020

kingston claret

1 oz Pinot Noir (Rascal)
1 oz Brugal Añejo Rum (Flor de Caña Añejo Oro)
3/4 oz Lime Juice
3/4 oz Simple Syrup
1 dash Angostura Bitters
1 dash Fee's Old Fashioned Bitters (Fee's Whiskey Barrel Aged)

Shake with ice, strain into a cocktail glass, and garnish with 3 drop Fee's Old Fashioned Bitters (Fee's Whiskey Barrel Aged).
Two Fridays ago, I turned to the 2009 Rogue Cocktails book and spotted the Kingston Claret by Chicago's Mike Ryan. Actually, I spotted it first in the 2010 'zine edition that came between the two pressings, and this recipe was dropped when the book was relaunched as Beta Cocktails in 2011. Overall, the recipe was similar to No. 9 Park's take on a Bishop; since we had a bottle of Pinot Noir opened from dinner, I was definitely game to give it a shot. In the glass, the Kingston Claret welcomed the nose with cinnamon, caramel, lime, and grape aromas. Next, grape and lime on the sip sailed into rum, fruity, cinnamon, and clove flavors on the swallow.

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