Stir with ice. Strain. Add lemon twist.
Dry shake, shake, strain, up, garnish.
Food & Wine's Cocktails 2013.
Stir, strain, up, twist, garnish.
Food & Wine's Cocktails 2013.
Shake, strain, julep cup, top with crushed ice, garnish with mint sprig.
Stir, strain, up, twist.
Stir, strain, neat, twist.
Sherrified version of the 1919 Cocktail.
Originally made with Dolin red rather than Punt e Mes; changed after both Webb and Yarm agreed the Punt would be more interesting.
Dark brown, cola colored with a slight amber hint. Nose is a rich, sweet mix of the nutty sherry and rum with hints of clove, sweet dark fruit, and allspice. Sip is light and sweet up front, perhaps from the Benedictine, and that sweetness continues onto the midpalate with the sweet dark fruit notes of the Punt e Mes combining the rum, whose flavor emerges nicely, and briefly dominates. Towards the back of the tongue, the combination of sweet nutty and lightly acidic flavors from the sherry come forward and the back of the tongue, and especially the swallow, sees the bitter herbal notes of the Punt e Mes. Often, Punt e Mes can be a bit over-bitter but in this case it is light, and just enough to provide a fantastic foil to the sweetness on the initial sip. The finish sees a slight dryness on the tongue and the sherry dominating. All in all this is a fantastic, complex, and wholly original drink, presenting flavors that most drinkers are not used to experiencing in a a sophisticated and intriguing package. Furthermore, it is a drink that evolves as it warms, becoming more rum and sherry dominant with the bitterness decreasing slightly.
Used Ron Zacapa 23 and delicious. Any other old monk substitution suggestions?
Very nice, rum and sherry combo gives a lot of richness with the bitter notes for the vermouth and the herbals as well as a late hit of chocolate from the bitters. Wonderful.
Build in glass over ice, stir, rest, sip.
Batavia Arrack version of a Ti Punch. May require more citrus than a mere coin. Rest required.
Stir, strain, rock or up, twist.
Shake, strain, up. Optionally, garnish with a fancy lime twist.
The Gewurz and dry apricot brandy obviously make different drinks, but both complement the other flavors and work at these ratios. The Gewurztraminer version is Waltz #1, the apricot is Waltz #2.
Very nice. I made this with Blume Marillen apricot eau de vie and St-Germain instead of elderflower syrup and it came out quite well. It's bracingly tart but not overpowering; like a really fresh limeade that tingles the tongue and keeps urging that next sip. The more ethereal apricot and brandy elements linger delicately on the palate while the elderflower and lime do most of the heavy lifting. It's a nice combination of flavors, something well suited to summer. Garnished with a fancy lime twist because why the hell not.
Thanks Eric. I imagine it's tarter with St. Germain than with elderflower syrup, and some might like a barspoon of simple added.
Shake, strain, up.
3.5/5, rounding to 4. Semi-dry, drier than expected based on the Dolin blanc. I attribute this to the Swedish bitters which lend a bit of a cedar chest flavor & nose.