Always in search of recipes that use rum or rye or better yet use them together a recent trip to Bar Pleiades yielded an interesting specimen in the Doral Cocktail. The Doral combined rum and rye with amaro and maraschino to create a great blend of balanced flavors in an unexpectedly refreshing drink.
Recipe adapted from the original served at Bar Pleiades (Café Boulud) in New York City.
• 1 1/2 oz Santa Teresa 1796 rum (Zaya was used)
• 1/2 oz of Rittenhouse Bonded Rye
• 1/2 oz Amaro Nonino
• 1/2 oz Maraska Maraschino Liqueur (Luxardo was used)
Garnish: orange twist
Glass: cocktail glass
Tools: mixing glass, barspoon, julep strainer and peeler and knife for the garnish
Assembly: Combine all ingredients in the mixing glass with ice and stir for at least 20 seconds until well chilled, strain into the serving glass, garnish and consume.
The verdict: A nicely crafted cocktail. The aroma is strong on the maraschino with a hint of the rye and amaro coming through. Taste wise it is quite pleasant … the amaro and the maraschino work to add a slight sweetness and herbal funk to the mix that help to bring out the subtle flavors that underlie the rye and rum. I do not have the Maraska maraschino on hand and had to sub in the Luxardo which is strong in flavor and smell – when I make this again I might dial back the maraschino a tad if using the Luxardo so as to not make it too much of a focus.
theSpeakista’s Rating: 4 stars (out of 5)