London NW3, rum cocktail

London Cocktail Week is producing some interesting conversation around taste and technique. While having a nicely balanced red wine and mint concoction at St. Bart’s, a pub and cocktail bar in Central London, we had the idea of coating a glass rim for this drink using a dark rum, bolstered by a touch of brandy and vermouth. The cinnamon-cayenne mix for coating the glass should not be too hot or it will numb the taste buds.

London NW3 London 3 with saucer vert-ish
1 1/2 ounces dark rum
1/2 ounce brandy
1/2 ounce sweet vermouth
1 teaspoon lime juice
Chilled soda water
Vanilla extract
Cayenne pepper

Mix thoroughly 1 teaspoon of cinnamon and 1/8 teaspoon of cayenne on a small flat plate. Form the mixture into a circle. Dampen a corner of a paper towel with vanilla extract and wipe it around the rim of an old-fashioned glass. Gently press the glass rim on the cinnamon-cayenne mix and lightly coat the glass. Place several ice cubes in the glass without touching the rim. Pour rum, brandy, vermouth and lime juice in a mixing glass with several ice cubes. Stir. Strain carefully into the old-fashioned glass. Top with 1/2 ounce soda. Stir gently.

Tasting notes: Initial sips provide a blast of spice from the rim that lessens yet lingers through the smoothly fragrant and balanced cocktail.

Tomorrow: More from London?

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