NTH Degree
Recipe:
- 30ml Rhum Clément VSOP
- 30ml Laird's Straight Apple Brandy
- 15ml Chartreuse Verte
- 2 dashes (Fee Brothers) Whiskey Barrel Aged Bitters
- Demerara sugar cube
Add the demerara sugar cube to your mixing glass, add the bitters over the cube, muddle. Add everything else, stir over ice until sufficiently chilled. Strain into a rocks glass on one large ice cube, garnish with an orange and lemon zest.
Clear notes of cinnamon at the start, grasses, toffee, fresh sugar cane juice, lightly toasted oak, very subtle thyme, beautiful coconut chips, gentian, autumnal apple chips and nutmeg. Beautiful walnut, baked apple, coconut, banana chips and herbal tea blend in the finish.
The special thing here is the combination of Mediterranean herbs and apple on the one hand, but then suddenly coconut and sugar cane notes on the other, which works quite well and is not as strange as it may sound at first in the unusual combination of spirits. It also has a fairly dry, elegant mouthfeel, so I could imagine drinking it straight up in a Nick&Nora glass, it's not as greasy and fatty as classic rum OFs.
Source: "The PDT Cocktail Book", page 194
