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Telegraph's Pompadour
[Photo: Roger Kamholz]
The golden-colored libation pairs two kinds of rum with an ages-old French aperitif called Pineau des Charentes. It harbors deep, burnt-sugar flavors while remaining light, refreshing, and summery.
Note: Bittermens Xocolatl Mole bitters are available online.
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Telegraph's Pompadour
About This Recipe
| Yield: | Makes 1 cocktail |
| Active time: | 1 minute |
| Total time: | 1 minute |
| Special equipment: | Mixing glass |
| This recipe appears in: | First Look: Cocktails at Telegraph in Chicago |
Ingredients
- 1 1/2 ounces J. Navarre Pineau des Charentes Rosé
- 1 ounce dark rum, such as El Dorado 5-year
- 1/2 ounce blanc rhum agricole, such as Neisson
- Dash Bittermens Xocolatl Mole bitters (see note above)
- Lemon twist
Procedures
-
1
Add Pineau des Charentes, dark rum, rhum agricole, and bitters to a mixing glass filled with ice and stir until chilled. Strain into a tall ice-filled serving glass. Squeeze lemon twist over cocktail to express oils and drop into glass. Serve.
