Tuesday, March 16, 2021

light in the attic

1 1/2 oz Aged Rum (Barbancourt 8 Year)
3/4 oz Cynar
3/4 oz Amontillado Sherry (Lustau)
2 dash Bittermens Mole Bitters

Stir with ice, strain into a rocks glass, and garnish with an orange twist.

Two Tuesdays ago, I decided to make a recipe that I had spotted on the Kindred Cocktail database called the Light in the Attic that was most likely named after the 1981 Shel Silverstein book. The recipe ended up there after it had been posted on the Instagram of Chicago's Sportsman's Club in 2018, and the combination of Amontillado and Cynar had been a winner before in drinks like the Teenage Riot and Montresor & Fortunado. Here, aged rum and chocolate bitters rounded out the combination.
The Light in the Attic welcomed the nose with orange, nutty, and caramel aromas. Next, grape and caramel notes enriched the sip, and the swallow presented rum, nutty grape, chocolate, and herbal flavors with a chocolate-minty finish.

1 comment:

John C. said...

Sportsman's Club is in my neighborhood, so I've had the pleasure of drinking this one at the bar, made by Laura Kelton, who created it. (See https://thetakeout.com/learn-to-make-a-light-in-the-attic-a-riff-on-the-rum-n-1798163638.) It's a winner!