Wednesday, December 9, 2020

Beginning of the End (Difford's Guide)


This wonderfully balanced cocktail combines some of my favorite things: aged rum, sherry, sweet vermouth and Amer Picon. The rum might not be spiced, but the cocktail is with vermouth, amaro, and flamed orange peel--it makes for the perfect winter sipper.

One of the new ingredients on my bar is George Bowamn dark Caribbean rum from the Bowman Distillery in Fredricksburg, Virginia. This rum has a great small batch, island produced flavor that really works well with American colonial-style cocktails. Rum, sherry, a quinine spirit to ward off malaria--these ingredients, taken from all over the world, came together in America through colonial trade and make up the flavor profile of our nation's cocktail history.

This is a Difford's Guide recipe that plays on the Fin de Siecle, or "End of The World," a classic cocktail with similar proportions of ingredients but uses gin instead of aged rum. 

  • 1 1/2 oz. aged dark rum (George Bowman used)
  • 1/2 oz. Antica formula vermouth (Cocchi di Torino used)  
  • 1/3 oz. Amer Picon (homemade used)
  • 1/3 oz. Oloroso sherry
  • flamed orange peel garnish

Combine liquid ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass. To flame the orange peel, cut a piece of orange zest. While holding a flame over the drink, squeeze the zest to release oils onto the flame to produce a flash and burnt orange oil fregrance. 


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