Sargasso

The Washington Post, May 14, 2008

• • Course: Beverage
• • Features: Fast

Summary:

This was unveiled recently in New York, taking second place in Rhum Clement's third annual Cocktail Challenge.

It's not often that cocktails made for bartending contests become instant classics, but this one did. The Sargasso makes an interesting, sophisticated first sip of the evening; it balances bitter and sweet and allows the smooth qualities of the rhum agricole to show through. It calls for Rhum Clement VSOP; another slightly aged rhum agricole, such as Depaz Blue Cane or La Favorite Ambre, could work as well.

The recipe calls for Lustau East India sherry, but Spirits columnist Jason Wilson also recommends Osborne Pedro Ximenez or another similarly sweet, nutty dessert sherry.

1 serving

Ingredients:

• • Ice
• • 2 ounces aged rhum agricole, preferably Rhum Clement VSOP
• • 3/4 ounce sherry, preferably sweet
• • 1/2 ounce Aperol (an orange-flavored, low-proof aperitif)
• • 2 dashes Angostura bitters
• • Orange peel twist, for garnish

Directions:

Fill a mixing glass two-thirds full with ice and add the rhum agricole, sherry, Aperol and bitters. Stir vigorously for 30 seconds, then strain into a cocktail (martini) glass. Garnish with the twist of orange peel.

Recipe Source:

From bartender Don Lee at PDT (Please Don't Tell) in Manhattan.

208 calories, n/a fat, n/a saturated fat, n/a cholesterol, 2mg sodium, 6g carbohydrates, n/a dietary fiber, n/a sugar, n/a protein.