(Still) A nice gem from Hugo Ensslin's Recipes for Mixed Drinks (1916-1917)
I had originally thought it a fairly safe assumption that "Rin of I lime" was a mistake in the printing, and that the intent was "juice of 1 lime" - Thanks to Frederic over at Cocktail
I have revised this entry accordingly.
1 1/2 ounces (45 ml) Havana Anejo Reserva
1 1/2 ounces (45 ml) Cocchi Vermouth di Torino
Rind of 1 lime (2 pre-juiced lime halves)
Shake well with cracked ice and strain into a cocktail glass.
You'll want a good aged rum with lots of character, but nothing as thick and dark as say an El Dorado 15 or as full hogo as a Smith & Cross. What you will want is a "Planter's Best"( for those of you familiar with Wondrich's rum descriptions in his book "Punch".)
In the absence of a good aged Havana Club rum, go with one of the aged Flor de Cana rums like the Grand Reserva 7 or the Centenario 12.
I'm really enjoying my new bottle of Cocchi Vermouth di Torino which is why I'm using it here. Carpano Antica should do nicely here too.
So...revised drink, revised tasting notes. Shaking this drink nice and hard to really infuse the mix with the lime, and double straining, I ended up with (not surprisingly) a very different drink. Much more of a "limey Palmetto".
Lime then rum taking front seat on the nose, followed by very subtle hints of the vermouth. The drink is light and fresh on the palate. Now the rum and vermouth play better together providing a very enjoyable "Manhattan" like experience.
The essence of lime provided by shaking with the rind gives a very nice, fresh citrus profile, and without the full sour of my earlier drink (where I used the juice of 1 lime). It is spot on actually, and now I have something to do with some of those used lime rinds! I'll be playing with this technique for sure.
Thanks again Frederic for the comments!