Black Mesa
Recipe:
- 45ml aged rum (preferably El Dorado 12yo)
- 15ml overproof Jamaican aged rum (preferably Smith & Cross)
- 15ml Pedro Ximénez sherry
- 2 dashes Angostura bitters
- 2 dashes orange bitters
Stir everything on ice until sufficiently chilled, strain into a prechilled rock glass over one large ice cube. Garnish with a flamed orange zest.
Absolutely wonderful, just the right touch of funk that combines beautifully with the raisins of the sherry. In contrast, the dry El Dorado is beautifully woody and again works well with the nuts of the sherry. The bitters can still come through enough thanks to 2 dashes each.
Full of flavor and intense, yet lighter than a classic Old Fashioned because of the famous Spanish fortified wine, especially the flamed (!) orange zest adds a subtle smoky aroma for more complexity. The drink also simply has a cool name, which is always half the battle...
Source: Damon Boelte, Grand Army, Brooklyn, NYC, USA, 2015
