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A Spontaneous Libation for your Consideration

The Elephant in the Room

Created and posted by yarm.
3⁄4 oz Scotch
3⁄4 oz Rum, Smith & Cross
3⁄4 oz Aperol
1⁄2 oz Cynar
1⁄4 oz Maraschino Liqueur
1 twst Orange peel (As garnish)
Instructions

Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.

History

I was inspired by a Sfumato/Zucca + Aperol drink called the Knife to a Gun Fight. I ended up dropping the rabarbaro element and latching on to its Aperol. With that, I made a hybrid of the Prospect Park, one of my favorite Manhattan riffs created in Boston, (Aperol + Maraschino) with the Negroni that Wasn't (Aperol + Cynar) that I had earlier in the week. Between the political debates being that night as well as the Smith & Cross in the mix, I dubbed this one the Elephant in the Room.

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From the Knowledge Vault

Craft Cocktail Making: Theory and Structure of Bitterness

So far we’ve investigated the role that acidity and sugar play in the creation of craft cocktails. While sugar predates acidity in cocktail history, these building blocks can be thought of as a pair – acidity and sugar directly oppose each other. When sugar overpowers acidity, drinks become cloying and heavy. With the reverse, drinks are tart, thin, and unpleasant. It is only when sweetness and acidity balance each other that a cocktail takes on a savory deliciousness that I call tension.

The sweet-sour balance is not the only way to create a craft cocktail. Before the invention of the sour family, cocktails were merely spirit, sugar, water and bitters. This category of drinks, now best exemplified by the Old Fashioned derives their deliciousness through the mitigating effects of sugar on the bitterness of wood-aged spirits and bitters.

The previous articles have stayed clear of any serious chemistry. Unfortunately, bitter and alcohol have a lot going on that needs some explanations, and chemistry provides the language. [editor: Nerd warning. Suck it up.]

Recent Additions

  • Stepwise Improvement — Pineapple rum, Campari, Sweet vermouth, Maraschino Liqueur, Absinthe, Orange peel
  • Flight of Fantasy — Fino sherry, Pear eau de vie, Dry vermouth, Apricot liqueur, Amaro Meletti, Orange peel, Brandied cherry
  • Atmospheric River — Brandy, Amontillado Sherry, Herbal liqueur, Orange Curaçao, Peychaud's Bitters, Orange peel
  • Amber Waves — Blended Scotch, Sweet vermouth, Drambuie, Bitters
  • Giacomo Joyce — Irish whiskey, Bianco Vermouth, Coffee liqueur, Peychaud's Bitters, Coffee bean

Recent Discussion

  • Re Girolamo Sour, 1 day ago Shawn C commented:

    Curating to add archive reference for now dead link. Unclear from the image in the link if this uses Luxardo Bitter Bianco or Rosso. It looks like it would be Bianco to me, but I have not changed it yet. KC had a generic Luxardo Bitter, as well as the Luxardo Bitter Bianco. "Luxardo Bitter" alone referred to the Rosso, but it was not necessarily used that way by folks listing ingredients. I have changed the KC listing of Luxardo Bitter to Luxardo Bitter Rosso to differentiate from the Bianco which is altogether different in taste tests.

  • Re In Vida Veritas, 4 days ago stirred commented:

    Made with Stonebarn Nocino (60 proof) instead of Nux Alpina. Overall, I liked the blend of flavors, but it was too sweet for my palate. I think this had more to do with the Bénédictine. Will try it again with 1/4 oz. Bénédictine.

  • Re Inkwell, 6 days ago Shawn C commented:

    Curated to convert the link to a web archive link. Unfortunately, Gaz's site is defunct since his passing. [Note: when folks find dead links like this, let us know so that we can see if a web archive is available, or of we can find an alternative reference.]

  • Re Inkwell, 1 week ago lcwareham commented:

    Used half the bitters

  • Re Benediction, 1 week ago MikeLewis commented:

    Too much lemon juice. Try ½ oz next time.