1 1⁄2 oz Rum, Bacardi 8
1 1⁄2 oz Amontillado Sherry
1⁄4 oz Islay Scotch (peated)
1⁄4 oz Simple syrup (2:1)
1 twst Orange peel (as garnish)
Instructions

Stir, strain over ice, garnish.

Cocktail summary
Posted by J.S-g. on 11/19/2017
Created by
Simon Difford, the Cabinet Room, London, England
Year
2008
Is an
authentic recipe
Curator
2 stars
Average
4 stars
(6 ratings)
YieldsDrink
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Comments

Curated this - merged two identical drinks together, revised recipe to conform with cited link.


I had (basically) the things on hand to make this tonight: Clement VSOP, Gonzalez-Byass Vina AB Amontillado, and Uigeadail. It's fine, but just that. Vaguely lactic/blond tobacco and honey nose, soapy from the sherry aldehydes on the palate with not enough sweetness to balance or feel satisfying. I think I might split the sherry with Benedictine next time. Thanks, Zachary


At the risk of getting too far astray here, I really do like this: 1.5 Clement VSOP, 3/4 Benedictine 3/4 Amontillado sherry, 1/2 Uigeadail stir and strain. Thanks, Zachary