2 oz Virgin Islands Rum, Pusser's
1 oz Madeira, Broadbent 10 Year Malmsey
1 twst Lemon peel

Stir, strain, coupe, twist.


Now that sherry is relatively well understood and publicized, more contemporary cocktail menus should experiment with Madeira, which comes in a similarly broad range of flavors and textures from the brightly acidic Sercial to the PX-like richness of a Malvasia/Malmsey. Unfortunately there's the matter of price...


The Dunlop, as listed in the Savoy, calls simply for rum, fortified wine, and Angostura. David Solmonson at 12 Bottle Bar made his with deep, flavorful Pusser's complemented by rich, coffee/toffee-flavored Malmsey, brightening with a lemon twist.

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Savoy Cocktail Book, altered by 12 Bottle Bar
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altered recipe
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  • Rich and dessert-y.... Might work better swizzle/frappe-style with crushed ice and a bit of lemon juice. 12 Bar Blues
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