Saturday, April 10, 2021

a rum with a vieux

1 oz Lightly Aged Rhum Agricole (JM Gold)
1 oz Cognac (Pierre Ferrand Ambre)
1/4 oz Smith & Cross Rum
1/4 oz Rich Simple Syrup (Sirup JM)
4 dash Peychaud's Bitters
2 dash Angostura Bitters

Stir with ice, strain into an absinthe-rinsed (Kübler) cocktail (rocks) glass, and garnish with lemon oil from a twist.
Two Thursdays ago, it was bartender Jim Romdall's birthday, so I decided to make his A Rhum with a Vieux that he created at Rumba in Seattle and Imbibe Magazine published last year. The recipe was essentially a r(h)um and Cognac Sazerac, and that seemed perfect for my mood. Once prepared, the drink showcased a lemon, grassy, funky, and anise aroma. Next, a rich sip slid into Cognac, grassy and funky rum, anise, and cinnamon flavors on the swallow.

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