Maloney No. 2
by John Durr of the Hawthorn Beverage Group in Louisville
1 1/2 oz Bourbon (Original recipe specifies bonded)
1 1/2 oz Sweet vermouth, Cocchi Vermouth di Torino
3/4 oz Cynar
1/2 oz Maraschino Liqueur
Stir with ice and strain into a rocks glass with ice; garnish with an orange peel twist
I served it up. I was delicious. The bitter herbs of the cynar seem to have a great affinity for maraschino liqueur. It did not taste overly bitter so I thought I might convert my husband to cynar, but he decided he did not care for it.
I made this tonight and I'm sad to say I found it too sweet and Maraschino-y. I used the specified Cocchi Vermouth and Ridgemont Reserve 1792, which is ~94 proof. I added some Islay whisky which helped balance it a bit. Since you all like it so much I'll assume my palate is just out of whack. I've been drinking mostly wine and neat spirits, so any cocktail would probably strike me as sweet. Or maybe I'm just becoming Evergreen Dan and will soon shun and hiss at all things sweet.
My budget could only accommodate one artichoke so I divided the recipe
Glad you could find room in your budget for flowering tops of yarrow at least.
Edited by Rafa, 12 June 2013 - 07:37 PM.
”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937