1 oz Blended Scotch (Famous Grouse)
1 oz Bonal Gentiane-Quina
1/2 oz Amontillado Sherry (Lustau)
1/2 oz Bols Genever
1 dash Bittermens Mole Bitters (Angostura Cocoa)
Stir with ice and strain into a cocktail coupe.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLGKsu7k-X2tLOaadW2m8-OB7kQk5hqhobqrA1aqKagZJygaG5LpD6BCGX90JAZJvVeRpi29L0vLpezPsNS9XvNIbr5eIyY4Mvtw1MvN9qVqGZyuL19tpgQ2gQPWx4tzZ1Q9RYKpxeAtNGEOXYdxxLsMpEqxDV_CFVVI5dXAqx25HHICIRUrCLLHYwYw/s320/theaccent6846.jpg)
Two Sundays ago, I was searching Facebook for a post, and I came across a 2013 drink of the day at Backbar as a surprise side result. The bartenders at Backbar were inspired by Ran Duan's 2012
Spice Trade at the Baldwin Bar and riffed on it. Here, the Accent presented a grape, malt, and Scotch bouquet to the nose. Next, the grape on the sip flowed into malt, Scotch, nutty grape, and herbal flavors on the swallow with a chocolate finish.
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