| 2 | oz | Dark rum (Santa Teresa 1796) |
| 1 | oz | Amontillado Sherry, Lustau Dry Amontillado (Palo Cortado Peninsula) |
| 3⁄4 | oz | Falernum, Velvet Falernum |
| 2 | ds | Orange bitters, Regans' orange bitters |
| 1 | twst | Orange peel (as garnish) |
Instructions
Stir, strain, straight up, cocktail glass, garnish
Notes
Lustau Palo Cortado Peninsula is describe as between Amontillado and Oloroso.
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4 Comments
Improved attribution,
Submitted by Dan on
Improved attribution, provided instructions, added detail to recipe.
Corrected spelling of 'Palo'
Submitted by lesliec on
Corrected spelling of 'Palo' in Notes.
To put on the wine geek hat
Submitted by Zachary Pearson on
To put on the wine geek hat for a second (ahem) Amontillado and Oloroso are the results of two very different styles of aging Sherry. While they're both palomino grapes, Amontillado is aged under flor and Oloroso is not, which is why Olorosos are much darker - they're not protected from oxidation by the yeast layer. Thanks, Zachary
Correct. And Palo Cortado is
Submitted by noksagt on
Correct regarding the veil. Fino/Manzanilla is even lighter than Amontillado, as it maintains the flor longer.
And Palo Cortado is accurately described as between an Amintillado and Olorosso, because, though aged under flor initially, it loses it sooner so has been aged oxidatively for some time between the two.