Ampersand (dry)

img_4098Another recipe that can be made with Old Tom or dry gin – again, I am using a lighter London style in Hendricks. The mystery of this drink is why the ‘and’ in the title; the answer is in the ingredients: gin *and* brandy *and* vermouth. This sounds like a drink invented by someone ho couldn’t quite work out what to drink, so just kept adding ingredients.

But in reality it is pretty well-balanced. The gin and brandy work well together; I can’t imagine a bourbon equivalent marrying so well, it really has to be brandy. Richard Godwin describes it as having a ‘Fred Astaire sort of sweep’. I can see what he means – it seems to waltz around the tongue, rather than march over your mouth. I slipped away from the recipe by using a lime twist, rather than lemon. Why? Because I wanted to see if it worked, and the subtle citrus note seemed to be more elegant, even if the colour didn’t really work. It’s your glass: you choose.

Method:

25ml gin

25ml brandy

25ml Italian vermouth

10ml orange liqueur (I used Cointreau, Grand Marnier is more traditional)

Dash of Orange bitters.

 

Stir well over ice & strain into cold glass. Garnish with a zest twist (see above).

 

Advertisements

Barbados Heritage by Quinary

Barbados Heritage,  by Quinary
Barbados Heritage, by Quinary

I flew back from Hong Kong last night, and was able to take advantage of the Virgin Clubhouse before the flight. Their bar was showcasing a number of cocktails specially mixed for them by the innovative Hong Kong cocktail bar, Quinary, and their Barbados Heritage sounded like one I should try. So I did. Although a little sweet for my taste, the flavours in this drink are fantastic – rich, smooth & spicy, with a definite afterbite from the absinthe & the chocolate bitters, which give it a rounded and slightly aniseedy lingering flavour. I am a very happy rum drinker, and think this cocktail really does show off the strengths of a decent, aged rum really well. I am back out to Hong Kong on April, so plan to make a visit to Quinary one evening – if this drink is typical of their style of cocktail making, I’d like to try more from their menu.

I’d like to mention the Clubhouse barman at this point: Patrick was a star, not only making a great drink, but taking the time to come out & to find out what we thought about the Quinary recipes they were trying. He was a true enthusiast & as perfect an exemplar of a barman you can imagine.

Method:

The Clubhouse menu does not give proportions, so I am estimating here:

1 measure Mount Gay XO rum

1/2 measure Cointreau

1/2 measure Drambuie

Dashes of Pernod absinthe

Dashes of chocolate bitters

Stir over ice, then strain into a chilled glass with fresh ice. Garnish with a cinnamon stick & orange zest.