Saturday, October 30, 2021

compass rose

1 1/2 oz Cognac (Du Peysat Organic Selection)
3/4 oz Campari
1/4 oz Maraschino
1 dash Fee's Whiskey Barrel-Aged Bitters

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.

Two Saturdays ago, I wanted to make use of my new Cognac bottle and looked to Kindred Cocktails for an answer. There, I uncovered the Compass Rose created by Jimmy Patrick at Lions & Compass in Sunnyvale, California, and published in Imbibe Magazine in 2009. The combination of Campari and Maraschino to make a softer almost Aperol-like result was something that I learned in 2009 via two drinks, the Carnivale at Eastern Standard and the Scobeyville at the Laird's room at Tales of the Cocktail.
The Compass Rose began with a lemon oil over Cognac and cinnamon bouquet. Next, orange notes on the sip pointed towards Cognac and an Aperol-like bitter orange on the swallow with cinnamon on the finish.

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