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A Spontaneous Libation for your Consideration

Dernier Mot

Posted by christina in tacoma. Created by El Cobre, New York, NY.
3⁄4 oz Rhum Agricole
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Maraschino Liqueur, Luxardo
3⁄4 oz Lime juice
Instructions

Shake, strain, straight up, cocktail glass

Notes

Doug Ford of Cold-glass.com substituted Lemon Hart Demerara for Rhum Agricole.

History

Dernier Mot means Last Word in French. The Last Word uses gin rather than rhum.

Curator rating
5 stars
Average rating
4.5 stars
(33 ratings)

From the Knowledge Vault

Bourbon: Producer Capsules

This is the sixth in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

Buffalo Trace

Distilling at what is now Buffalo Trace in Frankfort probably began in the 1850’s, but Edmund Haynes Taylor (yes, there’s an E.H. Taylor line) bought whatever was there and renamed it the “Old Fire Copper” distillery (OFC) in 1870. After an 1872 expansion, George T. Stagg (yep, there’s a BT label named after him as well) bought the place in 1878 only to have it struck by lightning and burn to the ground merely four years later. The 16 year old Albert Blanton (you guessed it – more whiskey named for him) started there in 1897 and was promoted to Superintendent in 1900. As Prohibition was winding down, the Schenley company bought the distillery, now named after Mr. Stagg in the wave of consolidation that saw distributors and marketers own distilleries.

In 1983, the plant was sold to some investors who were focused on the Japanese market under the name Age International. Though other companies will argue this point, what is now these investors did come up with Blanton’s. the first “single barrel” Bourbon in 1984.

Recent Additions

Recent Discussion

  • Re 1919, 1 day ago Shawn C commented:

    Presumably the 7yr as that is the only one I have ever come across. It is the basic Old Monk. Unless stated otherwise in a recipe, assume this is the one.

  • Re 1919, 1 day ago AmateurHour commented:

    Which Old Monk do I use? I have three available near me that I can purchase: the 7 year, the 12 year, and The Legend.

  • Re Rojo Bianco, 1 day ago jonhuynh commented:

    Another amazing concoction by Phil Ward, the GOAT

  • Re Pisco Kid (was a friend of mine), 1 day 21 hours ago Shawn C commented:

    The title was no doubt inspired by War's 1972 hit "The Cisco Kid" and is not to be confused with the creme de cacao cocktail Pisco Kid. The Cloosterbitter acts like a very mild Chartreuse and also as a sweetener to balance the lime juice. If you want to bring this up a notch, add a light dash of Amargo Chuncho bitters. These have a floral note that elevates Pisco sours and adds more dimension here.

  • Re Mercy Brown, 2 days ago Shawn C commented:

    It is a fair question. (Note that this recipe/submission isn't new, it is from 2013.) There are three key points of difference, and that is likely enough--plus the recipe was in a published paper and from a 5th Avenue speakeasy. The recipe differs in the 1. doubled gin content, but also in the choice of components, 2. While Cocchi Americano is commonly used for Lillet Blanc, the flavors are very different, and I seriously doubt that the Cocchi product tastes much like historical Kina Lillet. (I prefer Kina l'Aero d'Or to Cocchi for most things--too much cinnamon-like flavor in the Cocchi.) 3. Clement Creole Shrubb is considerably different in flavor than Cointreau or other 80 proof Curacao's.

    It is an ongoing challenge at KC whether to reject a number of submissions because they are variations on old standards, or "merge" them into existing drinks (which effectively erases the new submission), or to publish them if they differ enough. Many of these end up hanging around in limbo for months or longer. The recently submitted and approved "The Lazarus Project" has similar concerns, double the gin of the Corpse Reviver #2, 1/3 the Curacao, and 2/3 the citrus juice using a split lemon/lime base. If that is one that doesn't differ enough (listed as an "altered recipe" of the Corpse Reviver #2 already), then hopefully folks will comment on that under that cocktail and its status can be reviewed.