Clarita
Recipe:
- 60ml aged rum (original: Bacardi 8 )
- 10ml amontillado sherry
- 1bsp dark crème de cacao
- 1 dash (6-8 drops) absinthe
- 1 pinch of salt (or 4 drops saline solution)
Stir everything on ice until sufficiently chilled, strain into your prechilled cocktail glass, garnish with some drops of quality olive oil.
Here we have the 2017 Bacardi Legacy winner, the Clarita by Ran Van Ongevalle, back then working at the Pharmacy Bar. And I have to say, once again after the first mix, this was a drink that excited me right away and showed again why I love the hobby. There is always something new to try, even with the purely old school methods of a stirred drink you can still find interesting, new combinations. But it is also a drink, who knows me can tell, which is build exactly according to my taste, culinary, rather one flavor more than less, dry & stirred, aged rum, a dream.
On the nose you get old cocoa beans, dried plums, leather, anise, a touch of salt and subtle dry olive oil. Tasting, it is simply a great overall composition - pickled plums and figs, raisins drizzled with olive oil and salt, nuts, luxurious dark chocolate, anise, fennel tea and some licorice, oiled leather. Then in the finish roasted cocoa beans, anise, leather, dried raisins. Despite the depth of the darker flavors it still got a light body due to the sherry.
I used a blend of Eminente de Cuba 7 and El Dorado 12, as well as the Lustau Los Arcos and Tempus Fugit Crème de Cacao.
Source: Diffordsguide / Youtube Video by Ran Van Ongevalle
