fallen angel

1 oz St. George Rum Agricole (Rhum JM Blanc 100°)
1/2 oz Caña Brava Rum (Privateer New England White)
3/4 oz Dolin Dry Vermouth (Noilly Prat)
1/2 oz Combier Pamplemousse Grapefruit Liqueur (St. Elder)
1/4 oz Velvet Falernum

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with grapefruit oils from a twist.Two Thursdays ago, I returned to the online flashcard set for the Summer 2015 menu at Dead Rabbit after enjoying the Drawing Room a few days prior from that collection. The Fallen Angel was crafted by Jillian Vose, and it reminded me of her 2013 pisco-based Soul Clench at Death & Co. that also included dry vermouth, grapefruit liqueur, and falernum. Once prepared, the Fallen Angel descended with grapefruit and grassy funk aromas. Next, a semi-sweet grapefruit-noted sip transcended into grassy rum, grapefruit, herbal, and ginger flavors on the swallow.