2 oz Brugal 1888 Rum (DonQ Gran Añejo)
1/2 oz Amaro Nonino
1/2 oz Aperol
2 dash Angostura Bitters
Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4_NM1_bwl6olSL5gpXjS0Jg9qb7PPJ_MAKoBJzq8NoJm1pSgHWKytGYugx2Nmyi5pHuWu4voFyL9rzfkw9pYHq9rKSqpiJtpQ8ln5LryIQlwgH-qdXaIr7VSymi6sm95VqtT-LuqSu8j6T1jvCEodm4hBcGigJlBa4SQVD8NNiRtF9pGgi33P3rb57w/s320/rumdiary6944.jpg)
Two Thursdays ago, I selected Nico Martini's
Texas Cocktails book from the drink book library shelves. There, I landed upon the Rum Diary crafted at Dallas' Atwater Alley, and it utilized the Amaro Nonino-Aperol combination made famous in the
Paper Plane. However, without the citrus, it was closer to the Negroni variation the
Marchessa and perhaps the Manhattan-like
Linden Square. Here, the Rum Diary welcomed the senses with a lemon, rum, caramel, and orange bouquet. Next, caramel and orange on the sip converted into rum and bitter orange flavors on the swallow with a clove finish.
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