Some drink recipes spend a lot of time rattling around in my head. I have a moleskin notebook full of recipes that I either come up with out of the blue or during one of the Thursday Drink Night events with the rest of the Cocktail Blogging Degenerates at the Mixoloseum.
Most of these recipes are demonstrated to a single person once and then never seen again. On rare occasions I’ll find myself convinced of an idea’s worth and will endlessly tinker with the idea in the futile hopes that some day I’ll come up with a drink that’s actually worth drinking.
1.5 oz Aged Rum
.75 oz Rye Whiskey
1 tsp Green Chartreuse
2 dashes Angostura Bitters
1 dash Ango. Orange Bitters
1 tsp Gomme Syrup
Stir with ice and strain into an Old Fashioned Glass. Garnish with an orange twist.
The Jaunty Angle was originally the Victorian House, a cocktail I came up with for TDN: New Orleans. I named the drink after the bed & breakfast at which I stayed with my fellow bloggers because, well, why not? I took inspiration from the Sazerac, even contemplating using the Chartreuse for a rinse instead of just adding it to the drink. In the end, the drink’s construction is similar to a rummy Vieux Carre.
Fast-forward about 14 months and I find myself spending my Sundays working in a bar in Seal Beach – 320 Main. The odd thing about being The Rum Dood is that when people know who you are and you’re behind the stick, they tend to ask you to make them “something with rum in it” a lot. Usually this leads to people getting an El Presidente, a Hemingway Daiquiri or a Three Dots & A Dash.
A few weeks ago someone stopped by and had each of those and asked for another Bartender’s Choice with rum. We recently started using gomme syrup in the bar for our Old Fashioneds and Sazeracs, which lends a really amazing texture to the drinks without over-sweetening them. I glanced over the tools at my disposal and thought, “What the heck? One more try at getting that blasted drink right.”
I grabbed the El Dorado 12 Year Old, which I recommend for this drink. I had been fiddling with the recipe with ED15, but never tried the 12 and that had been a mistake. The ED12 plays perfectly against a rye like Russell’s Reserve 6 Year Old. I also swapped out the Peychaud’s for Angostura Bitters and altered some of the proportions.
My favorite rum/rye combo right now is the aforementioned El Dorado 12 Year Old and Russell’s Reserve. They have a good mixture of richness, sweetness and spiciness. With a rye like Rittenhouse Bonded you might want to up the richness of the rum and try something like Ron Zacapa or Zaya or just adjust your gomme syrup, but your mileage may vary.
In the end, you’ve got a drink that’s complex and gives you a lot over the course of each sip as the rum, rye, Chartreuse and even bitters each take their turn in the spotlight on your palate.
Question of the Day:
What’s your favorite drink of your own creation?