One of the new ingredients on my bar is George Bowamn dark Caribbean rum from the Bowman Distillery in Fredricksburg, Virginia. This rum has a great small batch, island produced flavor that really works well with American colonial-style cocktails. Rum, sherry, a quinine spirit to ward off malaria--these ingredients, taken from all over the world, came together in America through colonial trade and make up the flavor profile of our nation's cocktail history.
This is a Difford's Guide recipe that plays on the Fin de Siecle, or "End of The World," a classic cocktail with similar proportions of ingredients but uses gin instead of aged rum.
- 1 1/2 oz. aged dark rum (George Bowman used)
- 1/2 oz. Antica formula vermouth (Cocchi di Torino used)
- 1/3 oz. Amer Picon (homemade used)
- 1/3 oz. Oloroso sherry
- flamed orange peel garnish
Combine liquid ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass. To flame the orange peel, cut a piece of orange zest. While holding a flame over the drink, squeeze the zest to release oils onto the flame to produce a flash and burnt orange oil fregrance.
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Thanks for your interest in my Jolly Bartender project. I will do my best to respond as quickly as possible to your request or comment. If you would like to contact me about bartending for your event or setting up a home bar, write to me at nathanwilkinson04@yahoo.com