Gonzo
Recipe:
- 35ml aged rum (preferably Bacardi 8yo)
- 15ml maraschino liqueur
- 7.5ml amontillado sherry
- 2 dashes Bob’s Grapefruit Bitters
- 60-80ml tonic water
Shake the first 4 ingredients on ice until sufficiently chilled, strain into a prechilled and ice filled highball glass, top up with the tonic water, garnish with a grapefruit wedge or slice.
I wanted to make something with the rest of the opened amontillado sherry, something light & easy and reading this recipe for the first time I was quite intrigued. You can also substitute the Bacardi Ocho, but you should use a similar rum, not too much of a massive body, slightly fruity (plum, cherry, dates, something in that direction), with a nice but light molasses note behind it. The Eminente 7yo also tested here works out fantastically, for example.
A very nice longdrink with some interesting complexity, on the nose you got grapefruit, the dry tonic, a touch of molasses still comes through nicely. I would use a maximum of 60-80ml tonic instead of the 120ml on DG to let the character of the rest of the ingredients shine through.
Tasting it, you will get fresh grapefruit, but also sugar cane and molasses, candied nuts from the sherry are flashing up in between, the freshness of the tonic remains elegantly behind it, some plum and toffee from the rum in the last third, a not quite typical, but very pleasant combination of flavors.
Swedish Bacardi Legacy 2017 contribution.
Source: Diffordsguide, Drink by Kaitlin Wilkes, Corner Club, Stockholm, Sweden
