These bitter elements were my homemade cherry blossom bitters--still going strong--and Suze gentian spirit (in addition to a hearty sweet vermouth like Cocchi Dopo Teatro).
One note about the chocolate flavors in this cocktail: I was unsure what substitute to use for Alchemia chocolate vodka (1/4 oz. in the original recipe). I don't have it and I wasn't sure that coco whiskey or chocolate mole bitters would be the right substitute. I almost used Godiva dark chocolate liqueur, but reasoned that it would make the cocktail cloudy. I opted for creme de cacao, which in such small proportions was unlikely to add too much sugar.
- 2 oz. Flor de Cana 7-year rum (George Bowman used)
- 1/2 oz. Cherry Heering
- 1/2 oz. Alvear Festival Pale Cream Sherry (Alexandro Amontillado used)
- 1/2 oz. Lustau East India Solera Sherry
- 1/4 oz. Alchemia chocolate vodka (creme de cacao used)
- 1/2 tsp. Suze
- 1 tsp. Antica Formula vermouth (Cocchi Dopo Teatro used)
- dash cherry blossom bitters
- orange twist
- brandied cherry (Luxardo used)
Combine liquid ingredients in a mixing glass with ice. Stir and strain into a port glass and twist the orange zest over it. Garnish with the cherry on a cocktail pick.
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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