I’ve been completely and utterly lazy about blog posts over the last several months. As often happens, life caught up to me and adding new posts kept dropping to bottom of the “to do” list. Or, at least, that’s the story I’m telling myself. Likely closer to the truth is that new, additional hobbies have been distracting me – like curing my own bacon (for a future blog post), confiting duck (another blog post), or sausage making (and yet another blog post). Home charcuterie – she is a wicked temptress. On top of that, our local independent bookstore has rekindled a reading habit that the dry casebooks of law school had formerly burned out. Scandinavian crime novels being my current fix.
As a result, I made this particular cocktail months ago when the whether was colder and damper. The combination of rye, dark rum and port were the perfect cozy drink with a kick to ward off the winter rains. David Wondrich is right when he describes it as calling up the feeling of a musty, old school men’s club, with the scents of leather, oak and tobacco coming to mind. Regardless of the current weather here in the Bay Area, someplace must still need shaking off the last of the chilly winter grays – Seattle, I’m looking right at you. Cheers!
1 1/2 oz rye
1/2 oz dark rum
1/2 oz ruby port
1 dash Angostura bitters
1 dash orange bitters
Stir with ice and strain into cocktail coupe.
Recipe courtesy of David Wondrich.