dot (variation)

1 oz Gin (Bombay Dry)
1 oz Fino Sherry (Tio Pepe)
1/2 oz Apricot Liqueur (Rothman & Winter)
1/2 oz Wray & Nephew Overproof White Rum

Stir with ice and strain into a cocktail glass.

Two Sundays ago, I spotted in my Instagram feed a recipe that a friend had found on Difford's Guide called the Dot. It was created by Jason Clapham, the Cocktail Member of the St. Edward's MCR in Oxford, as a riff on the Dot Cocktail published in the 1937 Café Royal Cocktail Book. Jason misread the curaçao as cachaça, and instead subbed in funky Jamaican rum in its place.This version of the Dot proffered apricot, rum funk, and juniper aromas to the nose. Next, a semi-sweet orchard fruit sip was punctuated by gin, funky rum, apricot, and savory flavors on the swallow.