Telegraph's Pompadour Recipe

Roger Kamholz
Telegraph's Pompadour Recipe

[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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  • Yield:Makes 1 cocktail
  • Active time: 1 minute
  • Total time:1 minute

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)
  • Lemon twist

Directions

  1. 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.

This Recipe Appears In
First Look: Cocktails at Telegraph in Chicago
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