Sunday, February 5, 2023


1 1/2 oz Hamilton's Jamaican Pot Still Gold Rum (1/4 oz Smith & Cross + 1 1/4 oz Appleton Signature)
1/2 oz Glen Grant 10 Year Scotch (16 Year)
1/4 oz Amaro Ciociaro
1/4 oz Giffard Crème de Banane (Tempus Fugit)
1/2 tsp Cane Sugar Syrup
1 dash Bitter Cube Jamaican Black Strap Bitters

Stir with ice, strain into a double old fashioned glass with a big ice cube, and garnish with an orange twist.
Two Sundays ago, I reached for Death & Co.'s Welcome Home book and came across the Goldilocks by Jillian Vose circa 2014. The drink lured me in with the combination of Scotch and Jamaican rum that I last enjoyed in the New York in the Seventies, and I was finally able to make this recipe since I recently acquired a bottle of Amaro Ciociaro. Once prepared, it paraded an orange and rum funk aroma to the nose. Next, caramel and tropical notes on the sip flowed into funky rum, Scotch, and dark herbal flavors on the swallow with a caramelized banana finish.

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