My mashup of the Georgetown Club with elements of the Creole Cocktail.
1 12 oz Rhum Agricole (Blanc)
1 oz Dry vermouth
14 oz Amer Picon
14 oz Bénédictine
1 twst Orange peel (As garnish)
Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.
Orange oil over grassy funk on the nose. A crisp sip with hints of orange; grassy funk and herbal orange on the swallow.
After thinking about the Creole Cocktail, I was wondering if I could take the Picon-Benedictine duo out of it and bring things in a dry vermouth direction akin to the Georgetown Club that Charles H. Baker Jr. wrote about (those liqueurs to replace the falernum and with a different rum type). For a name, I dubbed this Creole meets a Martinique Martini the Patois which is "Antillean Creole spoken in Martinique with elements of Carib, English, and African languages."
FRY 2019
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