velveteen

1 oz Tullamore Dew Irish Whiskey
1 oz Lustau East India Solera Sherry
1/4 oz Licor 43
1/4 oz Averna
1 dash Angostura Bitters
1 dash Orange Bitters

Stir with ice, strain into a rocks glass with ice, and garnish with an orange twist.Two Mondays ago, I made my way over to Equal Measure to attend Robert Simonson's book party in honor of his The Encyclopedia of Cocktails. For the event, there was a short menu of drinks from the book, and the only one that I had not had before (other than a clarified Cosmopolitan which was a merging of the entries for clarification and that vodka libation) was the Velveteen that bartender Eliza Hoar created for the occasion. I commented to my friend that it was very on brand and then explained how Eastern Standard and the Hawthorne loved Lustau's East India Solera Sherry including pairing it with Irish whiskey in the Goodnight Irene and with Licor 43 in the Black Douglas. Once prepared, the Velveteen opened up with an aroma of orange, vanilla, and darker nutty notes from the sherry. Next, grape and caramel mingled on the sip, and this was chased by soft whiskey, raisin, dark herbal, and vanilla flavors on the swallow.