Monday, March 1, 2021

spanish ruby

1 1/2 oz Plantation 3 Star Rum (Privateer Tres Aromatique)
1 oz Lime Juice
1/2 oz Amontillado Sherry (Lustau)
1/2 oz Grapefruit Liqueur (St. Elder)
1/2 oz Cinnamon Syrup

Shake with ice, strain into a cocktail coupe, and garnish with a lime wheel.
Two Monday ago, I began sifting through my volumes of Food & Wine: Cocktails and found the Spanish Ruby in the final 2016 edition. The recipe was created by Natasha David at Nitecap in Manhattan, and the Spanish Ruby it refers to could be the World War I-era semiautomatic handgun that the French had made for them first by the Spanish firm of Gabilondo y Urresti-Eibar (over 50 companies manufactured these into the 1950s). Here, in liquid form, it proffered a rum, cinnamon, and grapefruit aroma. Next, lime and grape mingled on the sip, and the swallow shot forth with rum, nutty, cinnamon, and grapefruit flavors.

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