Friday, April 2, 2021

ghost of my life

1 1/2 oz Zucca (Sfumato)
1 oz Gin (Beefeater)
1/2 oz Campari
5 drop Salt Tincture (1 pinch Salt)

Stir with ice, strain into a double old fashioned glass with ice, and garnish with a lemon twist.
Two Fridays ago, I began searching for recipes created at the Cure in New Orleans. The one that I was drawn to was the Ghost of My Life crafted by Turk Dietrich which was published in a 2012 The Daily Meal article. With Campari and a rabarbaro, the combination reminded me of the Preceptor and Gully Brood. Once prepared, the Ghost of My Life followed to the nose with a lemon aroma over dark smokey notes. Next, a roast-filled sip summoned a gin and bitter smoky-vegetal swallow with a bitter orange finish.

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