Garnish:
Lemon zest twist
How to make:
STIR all ingredients with ice and strain into ice-filled glass (preferably over a chink of block ice).
| 1 fl oz | Straight rye whiskey (100 proof / 50% alc./vol.) |
| 1 fl oz | Dark/black/blackstrap rum |
| 1/2 fl oz | Kina aromatised wine |
| 1/4 fl oz | Pedro Ximénez sherry |
| 1/6 fl oz | Orgeat (almond) sugar syrup |
| 2 dash | Angostura Aromatic Bitters |
Read about cocktail measures and measuring.
Hazardous ingredients
Orgeat (almond) sugar syrup is potentially hazardous to those with allergy or intolerance.
Review:
Quinquina and spirituous spice from the whiskey and run balance the rich notes of the raisiny sherry and particularly the nutty orgeat. Dilution also seems key to the success of this combo, hence my preference of serving old-fashioned-style.
History:
Adapted from a cocktail served at Georgia James restaurant in Houston, Texas. The original was served straight-up in a Nick & Nora style glass.
This cocktail was kindly brought to my attention in October 2022 by Frank Rozzelle who was visiting from Louisiana and dined with friends at the steakhouse and described the Atonement as "one of the best cocktails I have ever consumed!" This recipe is my own interpretation rather than an attempt at reproduction.
Nutrition:
One serving of Atonement contains 198 calories.
Alcohol content:
- 1.9 standard drinks
- 30.27% alc./vol. (60.54° proof)
- 26.7 grams of pure alcohol
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