Friday, January 1, 2021

elvis ziggurat

1 1/2 oz Cachaça (Avua Balsamo)
1/2 oz Heavy Cream
1/2 oz Crème de Banane (Giffard)
1/2 oz Honey Syrup
1/2 oz Pedro Ximenez Sherry (Oxford 1970)
1/2 oz Oloroso Sherry (Lustau)

Shake with ice, strain into a sherbert glass with ice (coupe no ice), and garnish with a banana slice dusted with nutmeg (omit banana slice).
Two Fridays ago, I had some heavy cream open from filming this video on the Sazerac Toddy, and I sought out some more uses for it. In The Canon Cocktail Book, I was drawn towards the Elvis Ziggurat dessert drink created by Chris Goad. Once assembled, it donated a woody spice over raisin bouquet to the nose. Next, grape, honey, and creamy notes on the sip gyrated into funky cachaça, raisin, and banana flavors on the swallow with a grassy finish.

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