25th Hour
Recipe:
- 37,5ml Bowmore 12
- 22,5ml Taylor Fladgate LBV port (or a fresh, young tawny)
- 15ml Nonino amaro
- 1 bsp Luxardo maraschino liqueur
- 2 heavy dashes Angostura bitters
Stir everything on ice until sufficiently chilled, strain into a prechilled cocktail glass. Express the oils of a lemon zest over the drink, then discard.
Anyone who has been reading LiquidThoughts for a while now should know by now: you can't get much closer to a list of ingredients that is precisely tailored to me. Not surprisingly, I liked it very much, it reminded me of the flavors of a Rapscallion, Rob Roy or Bobby Burns.
A spicy Islay whisky with dark, tart fruits that play well in the background. The Nonino, in turn, is an ingenious, unifying element, with a little leather and nuts, a hint of cherry from the liqueur, Angostura very unobtrusively and beautifully integrated. Full bodied as you can get, yet balanced and round, I could sip on this for a whole evening.
Source: Sandy de Almeida, The Drake Hotel, Toronto, Canada
