1 oz Calvados or Laird's 7 1/2 Year (Morin Selection)
1/2 oz Valdespino El Candado Pedro Ximenez Sherry (Oxford 1970)
2 dash Angostura Bitters (*)
Stir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist.
(*) Omitted in Talia's book and my cocktail tasting notes here; included above afterwards via personal communication with the drink's creator.
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2 comments:
Doesn't the bourbon make it too sweet with the other ingredients? Would a rye work better if you don't like overly sweet drinks?
Bourbon isn't "sweet" but just isn't as aggressive as an American rye whiskey at that same proof. The absence of the rye grain's spice lets the corn's and barrel notes of caramel, vanilla, and other "sweet"-associated flavors sing out, but there is no added sugar (save for what the charred barrel donates) as Bourbon is tightly regulated. If you want to reduce actual sweetness, decrease the Pedro Ximenez sherry amount. Swapping in a rye whiskey wouldn't change things excessively either.
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