Tuesday, September 20, 2022

the bedminster

2 oz Rye Whiskey (Old Overholt 86°)
1/2 oz Benedictine
1/2 oz Amaro Nonino
1 dash Angostura Bitters
1 dash Peychaud's Bitters

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.
Two Tuesdays ago, I spotted an interesting recipe on Kindred Cocktails called the Bedminster by Steve Fette; Steve created the drink in 2012 in honor of the location of the Pluckemin Inn in Bedminster, New Jersey. After having great luck with rye, Benedictine, and an amaro such as Cynar in the Death on the Installment Plan and Fernet in the Campo Viejo, having one with Amaro Nonino seemed intriguing. Once mixed, it proffered lemon, herbal, and orange aromas to the nose. Next, caramel and orange notes on the sip led into rye, herbal, chocolate-caramel, orange, and clove flavors on the swallow. I opted for a softer rye here to let the Amaro Nonino shine, but perhaps a spicier rye like Rittenhouse would have been a better choice for the balance trended on the sweeter side as things warmed up.

No comments: