Sunset At Gowanus
Recipe:
- 60ml aged rum (originally Santa Teresa 1796)
- 22.5ml fresh lime juice
- 15ml grade B maple syrup
- 7.5ml straight apple brandy
- 7.5ml Chartreuse Jaune
Shake everything on ice until sufficiently chilled, strain into a prechilled coupe. No garnish.
As Alex Day himself writes in the universally known Death & Co book: A rather decadent and luscious daiquiri, both in terms of ingredient quantity and flavor spectrum. Even if you maybe first think of autumn reading apple brandy + maple syrup, for me it was rather almost a spring-like taste, invigorating, fresh, slightly green, spicy. One of the most coherent daiquiri twists.
In the nose fresh sugar cane, candied lime peel, gentian and maple discreetly behind it, dried fruit from the rum in between and a touch of fresh, as well as baked apple. In the mouth then sugar cane again at the start, briefly tangy apple flashes between rum, dried fruit and then also discreet maple syrup. The Chartreuse is more of a subtle undertone that ties everything together, a touch of gentian and mediterranean herbs in the finish still proof its existence, here the lime zest also comes back in a nice way. In the original made with Santa Teresa, however, works with every a little longer aged blended rum actually, which doesn't go too crazy in any particular direction. For example, also the FRC Barbados & Jamaica Rum does a great job with this nice Sunset.
Source: Alex Day, 2008, taken from "Death & Co - Modern Classic Cocktails", p. 263
