Garnish:
Blue cheese stuffed olive
How to make:
STIR all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Junmai ginjō sake |
| 1 1/2 fl oz | Bacardi Carta Blanca light rum |
| 1/4 fl oz | Fino sherry |
| 1/4 fl oz | Noilly Prat Extra Dry |
| 1/6 fl oz | Giffard Sugar Cane Syrup |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Delicately flavoured and ever so very slightly sweet. Made with Bacardi Carta Blanca (as it originally was) this delicate cocktail has complex notes of blue cheese with faint salty sherry and herbal dry vermouth complexity. It is probably the best drink I've created - although I'd like to think I've a good few more in me.
History:
Created in August 2008 by yours truly (Simon Difford) at The Cabinet Room, London, England.
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