1 oz Oloroso sherry, El Maestro
1 oz Indian Rum, Old Monk
1⁄4 oz Bénédictine
1 twst Orange peel (expressed and discarded)
Instructions

Stir, strain, neat, twist.

Notes

Sherrified version of the 1919 Cocktail.

History

Originally made with Dolin red rather than Punt e Mes; changed after both Webb and Yarm agreed the Punt would be more interesting.

Cocktail summary
Created by
Lena Webb, Spoke Wine Bar, Somerville, MA, based on a request by Fred Yarm.
Year
2013
Is an
authentic recipe
Curator
Not yet rated
Average
4.5 stars
(14 ratings)
YieldsDrink
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From other users
  • The rum goes a long way--can be a little sweet if you aren't careful — ★★★★
  • Really complex and rich. The sherry holds the center, and the rest is revealed in layers through each sip. — ★★★★
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Comments

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.