Monday, October 26, 2020


1 1/2 oz Lustau Amontillado Sherry
1 oz Bols Genever
3/4 oz Orgeat
1/2 oz Orange Juice
1/2 oz Lemon Juice
2 dash Angostura Bitters

Shake with ice and strain into a cocktail coupe.
Two Mondays ago, I decided to make a curious drink called the Flamenco in classics section of the Death & Co. Cocktail Book. I said curious for I have neither read this recipe elsewhere and web searches only pulled up references to their book. The combination itself was familiar save for the base of Amontillado and Genever as the rest followed the structure of the Oo-La-La and Eastern Sour. Moreover, orgeat has worked great with Genever in the Genever Daisy and Amontillado in the Four Moors, so I was game to give this one a go. In the glass, the Flamenco proffered a nutty, grape, and malt aroma. Next, a creamy orange, lemon, and grape sip danced into a Genever and nutty sherry and orgeat swallow with a tart, herbal finish.

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