2 oz Pusser's Rum (1 oz Hamilton's Demerara 86° + 1 oz Doorly's 12 Year)
1/2 oz Punt e Mes
1/4 oz Bigallet China-China (Amer Picon)
1/4 oz Benedictine
1 dash Angostura Bitters
Stir with ice, strain into a coupe, and garnish with a lemon twist.
Two Wednesdays prior, I made the other recipe that I had bookmarked on the
KindredCocktails database when I found the Water Line a few nights before called the Confiant. The drink was crafted by New York City bartender Rafa Garcia Febles in 2015 as perhaps a rum
Creole Cocktail of sorts. I had done similarly with a rhum agricole and dry vermouth in the
Patois, but here Rafa utilized a British Navy-style rum and bitter-sweet Punt e Mes. Once prepared, the Confiant sailed in with a lemon and caramel bouquet. Next, caramel and grape notes mingled on the sip, and the swallow dropped anchor with rum, caramel, herbal, dark orange, woody, and allspice flavors on the swallow.
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