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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
(31 ratings)

From the Knowledge Vault

Craft Cocktail Making: Theory and Structure of Acidity

Ward Eight A rye cocktail acidified with citrus.

The dividing line between a cocktail enthusiast and a craft cocktail aficionado is knowledge. Anyone can enjoy a cocktail, and with enough time spent at or behind a bar, attain a good enough working knowledge of brands and flavors of alcohol. Some of these people go on to create a new cocktail, usually starting with a common drink or ratio of spirits to other ingredients and tweaking them to make something pleasant.

Alas, this approach lacks repeatability in creating quality craft cocktails. Craft cocktails are not dump buckets for every neon colored, super sweet liqueur that your distributor is pushing. And they are not made to mask the flavor of alcohol, but to support and sustain it.

Combinations that should work based on the flavors of the components often fail to impress in the glass due to a lack of understanding of those same component's structural elements. Skilled mixologists construct cocktails from some basic building blocks: alcohol, sugar, acidity, and bitterness. A thorough understand of these primary elements can help craft cocktail designers make great drinks with a minimum of waste and trial and error.

Acidity

The cocktail dates back to the earliest parts of the 19th century. The original contained no acidic agents – just a simple mix of spirit, sugar, water, and bitters. But by 1862, Jerry Thomas had entire sections for Sours, Fixes, and Daisies, all of which featured acidity prominently. Certainly, the use of spirit-plus-acidity dates back to the 18th century Punch, which were spirit, water, lemon and sugar, with some other ingredients added for flavoring.

Recent Additions

  • Expectations — Applejack, Falernum, Blue Curaçao, Cherry Bitters, Lemon juice, Vinegar
  • (the) Big Jump — Gin, Amaro Nonino, Dry vermouth, Bitters, Pomegranate juice
  • Fast Canoe — Scotch, Ginger beer, Lemon juice, Simple syrup, pandan
  • Collins Importante — Amaro, Rye, Bitters, Soda water, Lemon juice, Simple syrup, Lemon peel, Sage
  • Capsized in Calabria — Amaro, Gin, Cap Corse Blanc, Aromatized wine, Bitters, Lemon

Recent Discussion

  • Re Xantès Cocktail, 1 hour ago Murasaki commented:

    Tried it with the original proportions, but with homemade raspberry liqueur, Plymouth navy strength, combier triple sec (since I don’t have Cointreau noir), and punt e mes. Unfortunately the punt e mes overpowers it a bit. It opens up with a generous splash of soda.

  • Re Atty, 3 hours 2 minutes ago drinkingandthinking commented:

    Here's an example of how the same ingredients can make a very different drink. This is virtually identical to the Attention ( https://kindredcocktails.com/cocktail/attention) but the drinks taste very different. The vermouth tames the absinthe and allows the gin to shine though and is a 4 star while the Attention is a 2 star for me...

  • Re Monkey Business, 1 day ago drinkingandthinking commented:

    Better than a Toronto or a Hanky Panky

  • Re Marianito (with juice), 1 day ago randallr commented:

    Great additions & fixes - thank you, Shawn!

  • Re Mexican Necromancer, 1 day ago jaymc commented:

    Very nice. Quite similar to Kyle Davidson's The Dry Season, but with the addition of bitters and slightly different proportions of the liqueurs.