Garnish:
Blue cheese stuffed olive
How to make:
STIR all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Akashi-Tai Daiginjo Genshu sake |
| 1 1/2 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1/4 fl oz | Fino sherry |
| 1/4 fl oz | Dry vermouth |
| 1/6 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
Read about cocktail measures and measuring.
Review:
When made with Bacardi Carta Blanca (as it originally was) this delicate and so very slightly sweet cocktail has complex notes of blue cheese with faintly salty sherry and herbal dry vermouth complexity. It's perhaps the best cocktail I've created.
History:
Created in August 2008 by yours truly at the Cabinet Room in London, England. I was playing around with sake when I came up with this cocktail and, as I was thinking what to call it, the track I was listening to ended and the singer exclaimed, "Damn it Jimmy" to his fellow artists, expressing how good the track was. My cocktail was named! Sadly, I didn't record the name of that artist or indeed the album. Do you know it?
Nutrition:
One serving of Damn It Jimmy contains 173 calories.
Alcohol content:
- 1.7 standard drinks
- 21.49% alc./vol. (42.98° proof)
- 23.6 grams of pure alcohol
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