Créole
Recipe:
- 30ml Vallendar Orangengeist (orange eau de vie)
- 30ml Clément Rhum Vieux VSOP
- 12.5ml Jacoulot Liqueur de Châtaigne (or other chestnut liqueur)
- 7.5ml Smith & Cross rum
- 7.5ml Amaro Nonino
- 1 dash orange bitters
- 1 dash nut bitters
- (rinse with) Fernet Branca
Stir everything except the Fernet Branca on ice for about 25-30 seconds, strain into your rinsed/perfumed and prechilled cocktail glass, express the oils of an orange zest over the drink, use as garnish.
One of my favorite spectrum of aromas is found here:
R(h)um, stirred, dry, rather autumnal. In this sense, here is a drink focused on autumnal flavors, the orange concisely present, accented by leathery-grassy-nutty notes, in the finish the subtle, bitter-minty freshness of the fernet lifts the drink again to a new level.
Amazing how it is still present in the mouth 10-15 minutes after sipping with orange zest, nuttiness, subtle mint and leather. Not too "boozy" in the sense of "only goes as a nightcap", on the contrary rather making you hungry for good food as an accompaniment. Dry-autumnal with discreet freshness, the S&C gives the touch of necessary tropicality, so that it remains clear that this is deliberately a r(h)um drink.
