juan jose cocktail

50% Dry Gin (1 1/4 oz Beefeater)
30% Dry Vermouth (3/4 oz Dolin)
10% Jamaican Rum (1/4 oz Smith & Cross)
10% Crème de Peche (1/4 oz Mathilde)
2 dash Angostura Bitters

Stir with ice, strain into a cocktail glass, and garnish with a cherry.Two Wednesdays ago, I opened up my translated reprint of the 1000 Misture book from 1936 and decided to make the Juan José Cocktail. This Martini riff reminded me of another in that same book, namely the Portorico which is also accented with Jamaican rum, fruit liqueur, and aromatic bitters. Moreover, the combination of Jamaican rum and peach liqueur worked well in the Westward, so I was curious to try this one. In the glass, the Juan José proffered a cherry, peach, and pineapple aroma to the nose. Next, caramel and orchard fruit notes on the sip gave way to pine, peach, rum funk, and allspice flavors on the swallow.