1818 Cocktail

1 oz Oloroso sherry, El Maestro
1 oz Indian Rum, Old Monk
34 oz Sweet vermouth, Carpano Punt e Mes
14 oz Bénédictine
1 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel (expressed and discarded)
Stir, strain, neat, twist.
Sherrified version of the 1919 Cocktail.
Originally made with Dolin red rather than Punt e Mes; changed after both Webb and Yarm agreed the Punt would be more interesting.
From other users
  • Really complex and rich. The sherry holds the center, and the rest is revealed in layers through each sip. — ☆☆☆☆
  • The rum goes a long way--can be a little sweet if you aren't careful — ☆☆☆☆
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1 Comment

Dark brown, cola colored with

Dark brown, cola colored with a slight amber hint. Nose is a rich, sweet mix of the nutty sherry and rum with hints of clove, sweet dark fruit, and allspice. Sip is light and sweet up front, perhaps from the Benedictine, and that sweetness continues onto the midpalate with the sweet dark fruit notes of the Punt e Mes combining the rum, whose flavor emerges nicely, and briefly dominates. Towards the back of the tongue, the combination of sweet nutty and lightly acidic flavors from the sherry come forward and the back of the tongue, and especially the swallow, sees the bitter herbal notes of the Punt e Mes. Often, Punt e Mes can be a bit over-bitter but in this case it is light, and just enough to provide a fantastic foil to the sweetness on the initial sip. The finish sees a slight dryness on the tongue and the sherry dominating. All in all this is a fantastic, complex, and wholly original drink, presenting flavors that most drinkers are not used to experiencing in a a sophisticated and intriguing package. Furthermore, it is a drink that evolves as it warms, becoming more rum and sherry dominant with the bitterness decreasing slightly.