Tuesday, November 16, 2021

soul clench

2 oz Waqar Pisco (Macchu)
3/4 oz Dolin Dry Vermouth (Noilly Prat)
1/2 oz Grapefruit Liqueur (St. Elder)
1/2 oz St. Germain (St. Elder)
1/4 oz Velvet Falernum

Stir with ice, strain into an old fashioned glass with a large cube, and garnish with a grapefruit twist.
Two Tuesdays ago, I was flipping through the Death & Co. Cocktail Book and found the Soul Clench that I had previously skipped over since pamplemousse liqueur was a recent addition to my shelves. The recipe was created in 2013 by Jillian Vose as a stirred fruity, floral, and lightly spiced pisco drink. Once prepared, the Soul Clench squeezed out a grapefruit and earthy grape aroma. Next, grapefruit and white grape notes on the sip released into earthy, floral, and grapefruit flavors on the swallow.

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