Complement Cocktail
Stir, strain, up, garnish.
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Stir, strain, up, garnish.
Drank this at the restaurant compere lapin in New Orleans . Fabulous!
Combine ingredients in a shaker with ice, shake vigorously and strain into a chilled glass. Top with bitters.
Mix in julep cup. Add plentiful crushed ice and garnish.
Experimental Cocktail Club book, p. 148.
Shake, dump, and garnish.
Can also use Plantation Stiggin's Fancy pineapple rum.
I've been making this as a variation for quite a while. I came up with the idea independently, because I was looking for ways to use the delicious Passoã Passion Fruit liqueur, which I use instead of a passion fruit syrup. I still make the standard Jungle Bird recipe more often, but the passion fruit flavor works brilliantly there.
Shake, strain, coupe, top.
Muddle sugars, 1 strawberry, peels, maraschino. Add tequila and sherry. Mix briefly with small amount of ice. Pour into double rocks glass. Add crushed ice. Garnish. Add straw.
Death and Co. Pg. 181
Stir, strain, cocktail glass, garnish with a celery leaf (optional).
This drink caught me by surprise, mostly because--I think--I've been drinking and loving amaro-based drinks for the last month. The Aristocrat is decidedly different from those wonderful amari; it's sweeter and lighter in taste. I would drink the Aristocrat before dinner or on a lazy do-nothing afternoon.
There are several reasons why I like this drink: The greatest reason is the St. George terroir gin, which is exquisite to say the least. Its label reads like a who's who in the botanical world: "Douglas fir, California bay laurel, fennel, coastal sage, orris root, angelica root, juniper berries, and other profoundly aromatic botanical ingredients..." Pair a great gin with a top-shelf bianco vermouth by Dolin, and Cynar, plus subtle celery bitterrs, and you have a drink making you want another. So have it, and enjoy it!
In closing, I should add that those who like that amaro bitterness will like this drink because of the St. George gin in combination with the Cynar. If you want less bitterness, use a non-botanical gin such as Tanqueray Ten, Citadelle, or Megellen Blue. "The Aristocrat" is, in my opinion, a cocktail most people will enjoy.
Stir and strain into an absinthe-rinsed cocktail glass.
Absolutely love this cocktail. It really surprised me with how complex it is. Very balanced, does not lean too sweet in my opinion. I highly recommend using Pusser's Rum in this. I also prefer to do 1.5 oz rum instead of 1.75. Can't recommend this cocktail enough!
Reminds me of a slightly sweeter less smokey, Islay Rob Roy (AKA Smokey Rob Roy). It has more complexity from the Beny D, Cynar & Absinthe compared to Sweet V. A great Rum, non-tiki, cocktail with layers of flavors and room to improvise depending on your sweet/dry pallet. Next time I'll try 1 & 1/2 oz Rum (I used El Dorado 15), 1/2 oz Islay scotch, equal parts Beny D & Cynar totaling 3/4 oz.
Stir, strain, cocktail glass, garnish.