Wednesday, March 15, 2006


After the relative success of the Black Devil, I had high hopes for the Bolero. After all, not only does it have a cooler name, it also has some apple brandy in it. So I don't know why I didn't like it. It was just so very...alcoholic. Maybe it would be a better second, or maybe third drink, and I had it on a sober palate.

This recipe gets the award for Most Precisely Tiny Measurement, in the 1/4 teaspoon of sweet vermouth.

1.5 oz light rum (Bacardi Silver)
.25 oz Apple Brandy (Calvados Morin)
.25 tsp sweet vermouth (Martini & Rossi)

Stir with ice and pour into a cocktail glass. My version was shaken and is therefore somewhat cloudy in the photo. But still a very nice color.


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