Thursday, January 7, 2021

smoky bear

1 3/4 oz Havana Club 7 Year Rum
2 tsp Mezcal (Fidencio)
2 tsp Maple Syrup
2 dash Absinthe (1/2 bsp Kübler)
2 dash Aromatic Bitters (Jerry Thomas Decanter)

Stir with ice, strain into a rocks glass with ice, and garnish with a lemon twist.
On Christmas Eve, I selected Tom Sandham's 2012 World's Best Cocktails and spotted the Smoky Bear. The recipe was crafted by Marcis Dzelzainis at London's 69 Colebrook Row, and the combination of rum, maple, and a smoky ingredient made me think of the Mr. Howell with Scotch and my Miracles Take Longer with mezcal. Those two drinks were Daiquiri variations whereas the Smoky Bear was more of a Rum Old Fashioned though. Once prepared, the Smoky Bear donated a lemon oil aroma over a maple and smoke nose. Next, maple's richness filled the sip, and the swallow showcased rum, clove, and allspice flavors with a smoke, anise, and maple finish.

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