|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|
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.
Created in August 2008 by yours truly (Simon Difford) at The Cabinet Room, London, England.