catnap

1 oz Jamaican Rum (Smith & Cross)
1 oz Amaro Montenegro
1/2 oz Dry Vermouth (Noilly Prat)
1/2 oz Blanc Vermouth (Dolin)

Stir with ice, strain into an old fashioned glass with ice, and garnish with a lime twist.Two Wednesday ago, I went back to the online recipe flashcard set for Idlewild, a menu-less speakeasy in Charlotte, North Carolina. There, the Catnap caught my eye as a Jamaican rum and blanc vermouth version of the Eldridge in place of the gin and sweet vermouth, respectively. In the glass, the Catnap curled up with a lime, tropical rum funk, and caramelized pineapple aroma. Next, a caramel-noted sip rolled over into funky rum, clementine, and herbal flavors on the swallow.