bonnie & clyde

1 oz Elijah Craig Bourbon (Evan Williams Bonded)
1 oz Rittenhouse Rye
3/4 oz Pedro Ximenez Sherry (El Maestro Sierra)
1/2 oz Amaro Braulio
1 barspoon Demerara Syrup (omit)

Stir with ice, strain into a coupe, and garnish with a cherry.Two Sundays ago, I searched for online recipe flashcard sets that had Braulio cocktails, and I uncovered the Bonnie & Clyde at Forget Me Not in Denver that was distinct from the Bonnie & Clyde that I had at Brick & Mortar years ago. An article in Westword about the opening of the bar dates the drink to 2021, and it mentioned that Eastern Standard and Hawthorne alumni Nicole Lebedevitch helped to open the place as the beverage director. The Braulio-Pedro Ximenez sherry duo reminded me of the Cognac-based St. Bernard Pass, so I was curious to see how it would work in a double American whiskey version. Once prepared, the Bonnie & Clyde shot at the nose with raisin and pine aromas. Next, a rich grape sip drove away with whiskey, fig, herbal, and pine flavors on the swallow.