It's time for another drink recipe and demonstration. This one comes to us from the New York Times in an article about rum. The title of the article was "Staging a Rum Rebellion" and its theme was that while recently rum has taken a back seat to gin and whiskey in serious cocktail culture, there are bars out there doing innovative things with different kinds of rum. This drink in particular caught our fancy--partly because it looked delicious and partly because all of the ingredients are things I've gotten excited enough to write about in entries past. It's called a Carlo Sud.
1 strip lemon peel, for garnish
Combine all ingredients except lemon peel in a shaker half filled with
ice (yes, I've written a post about ice too) and stir until well chilled. Strain into a cocktail glass. Run lemon twist around rim and drop into drink.
1 comment:
Sounds good to me. I don't like cocktails that are too fruity or sweet.
Kelly at Crock Tease
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