The Boardwalk

Chantal Tseng, Petworth Citizen | Washington, D.C.

With yeasty, sourdough notes combined with hints of almond, apple and dried citrus, the mineral character of dry sherry often reads as perceived acidity in cocktails. Here, Chantal Tseng calls on manzanilla to cut the sweet, viscous character of rum and vermouth and ties the whole thing together with a bright twist of citrus.

Ingredients

Serving: 1

  • 1 ounce aged rum, preferably Barbancourt 5 Star
  • 1 ounce aged rum, preferably Barbancourt 5 Star
  • 3/4 ounce sweet vermouth, preferably Dolin Rouge
  • 3/4 ounce sweet vermouth, preferably Dolin Rouge
  • 3/4 ounce manzanilla sherry
  • 3/4 ounce manzanilla sherry
  • 1 dash orange bitters
  • 1 dash orange bitters
  • 1 dash sarsaparilla bitters
  • 1 dash sarsaparilla bitters

Garnish: orange twist, grated nutmeg

Directions
  1. Combine all ingredients in a mixing glass over ice and stir until chilled.
  2. Strain into a chilled coupe or cocktail glass.
  3. Garnish with an expressed orange peel and grated nutmeg.

Tagged: Chantal Tseng, manzanilla, sherry

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