Ames Addiction

1 1⁄2 oz Añejo rum, Zacapa 23
3⁄4 oz Ginger liqueur, Domaine de Canton
3⁄4 oz Sweet vermouth, Carpano Antica Formula
2 ds Bitters, Angostura
1 twst Orange peel (as garnish)
Instructions

30 second stir, strain, straight up, coupe, garnish

History

Created for the opening cocktail list of Woodward
@ Ames Hotel.

Cocktail summary
Posted by Dan on
Created by
John Lermayer, Ames Hotel, Boston, MA
Year
2009
Is of
unknown authenticity
Reference

Email from bar manager, Paul Monahan. http://lupecboston.com/page/5/
http://www.ameshotel.com/

Curator
Not yet rated
Average
4 stars
(22 ratings)
YieldsDrink
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From other users
  • Tasty and pleasantly sharp. The garnish of orange peel is really key to balance the strong alcohol in my opinion.
  • Used Flor de Cana. Worked well. With dark rum, may want a squeeze of lemon to cut the caramel. Subbing in Punt e Mes for the sweet vermouth did indeed add some Christmas spice. Maybe a half barspoon of Allspice?
  • maybe try again with the Caprano Antica vermouth. Might make a difference.
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Comments

Just mixed this with 1/2 oz Cocchi and 1/4 oz Punt e Mes in place of the 3/4 oz Carpano and it smacked of Christmas with the extra spice. Very delightful. 4.5.