Take the Monkey and Rum
1.0 oz. Funk rum 1.0 oz. Mt. Gay Eclipse rum 0.5 oz. Crème de banane ( Tempus Fugit) 0.5 oz. Crème de cacao ( Tempus Fugit) 0.5 oz. Averna 0.5 oz. lemon juice 2-3 dashes of Angostura bitters
Shake with ice and strain into coupe.
This is sort of my take on the Funky Monkey, without coconut and more bitter, served up. Rum, chocolate and banana are all still there and prominent. You could certainly go full tiki here and serve it over crushed ice with some crazy garnish.
But sometimes I’m lazy and just want to get to my yummy drink.
2.0 oz. Bourbon 0.25 oz. Cherry Heering 0.25 oz. Cynar 70 0.25 oz. vanilla liqueur (Giffard)
Stir with ice and strain into coupe. Garnish with cherries.
A bit of a Manhattan variation with cherry and vanilla liqueurs subbing for the vermouth, with bitters added through a healthy dose of Cynar.
Maiden’s Delight used to be the diner code for cherries so I thought it appropriate for this drink. I’ve that the name is for a drink that really packs a punch.
State of Grace
Stir with ice and strain into a coupe. Garnish with lemon twist.
Not much to discuss on this one. I had the rhubarb and ginger liqueur and played with flavors till I reached this lovely, delicate and subtle concoction.
Not every drink needs a big backstory. Cheers.