Colonial Affair

3⁄4 oz Solbeso
3⁄4 oz Pisco, Campo de Encanto
3⁄4 oz Aromatized wine, Lillet Rose
3⁄4 oz White Crème de Cacao, Marie Brizard
3⁄4 oz Lemon juice
1 t Simple syrup
Instructions

Shake, strain, up.

Notes

Solbeso is a dry cacao distillate.

History

Joaquín made this as a riff on the 20th Century and intended to name it the 17th Century, but was annoyed to see that the name was taken by a drink served at another bar (not, as far as I know, our own Zachary Pearson's drink of that name).

Cocktail summary
Created by
Joaquín Simó, Pouring Ribbons, NYC.
Year
2014
Is an
authentic recipe
Reference

in person

Curator
Not yet rated
Average
4 stars
(1 rating)
YieldsDrink
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From other users
  • Surprisingly floral, so much so that I thought there was orange flower water in it. Delicious and balanced, though a tad sweet (maybe omit the simple at home). Solbeso seems like a great ingredient.
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Comments

The Lillet Rose and cacao form a great combination with the Solbeso, unlocking some of the flavor expected but otherwise missing from the Solbeso. The lemon juice balances the sweetness nicely.