Who Says Rum Drinks Must Be Sweet? Introducing Mr. Buddle
Contributed by on Sep 19, 2014
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I like austere drinks. There I said it. I like drinks that are restrained, fine-tuned, almost delicate in their finesse. That doesn't mean that I like cocktails that are boring or plain--creativity with few ingredients is really important. Simple, elegant and yes austere. I like a cocktail that makes sense, but in a way I've never thought of before. It's like creating an outfit that looks effortless because it just hangs right. Is this hard to achieve? I hope so. I certainly have a hard enough time creating and finding this style of cocktail. But when I do finally stumble over one, oh how does it shine! Mr. Buddle is just one of those drinks--well though out, refined and indeed a beautiful intersection flavors that just make sense.
Mr. Buddle (recipe courtesy of Ricardo Hoffman, Zig Zag Cafe)
1 3/4 ounces Banks 5 rum*
3/4 ounce manzanilla sherry
1/2 ounce banana liqueur
1 dash orange bitters
Stir ingredients with ice and strain into a chilled cocktail glass.
Note on Ingredients: I used Banks 5 rum, Giffard banane du bresil, La Guita manzanilla sherry, and angostura orange bitters.
*If you do not have access to Banks 5, add a 1/4 ounce batavia arrack to a 1 1/4 ounces of flavorful light rum, such as the El Dorado 3 year.
There are a lot of things I could choose to talk about with Mr. Buddle. There is the intersection of rum and sherry, something that the bar world is still on the edge of exploring. I could write about the creative use of a new product, banana liqueur, which has recently caught fire in bars all over the country. I could write about the rum, which unlike other rums adds a bit of Batavia Arrack to the blend giving it a very unique flavor. All of these facts are interesting. But I felt attaching this drink to a larger movement would do it a disservice. So I will just say this, on an evening where there is a nice breeze in the air, a certain warmth so that a glass can't help but condense, mix yourself up one of these and experience a dry rum martini-style cocktail that would challenge the notion that all rum drinks are sweet.
Mr. Buddle (recipe courtesy of Ricardo Hoffman, Zig Zag Cafe)
1 3/4 ounces Banks 5 rum*
3/4 ounce manzanilla sherry
1/2 ounce banana liqueur
1 dash orange bitters
Stir ingredients with ice and strain into a chilled cocktail glass.
Note on Ingredients: I used Banks 5 rum, Giffard banane du bresil, La Guita manzanilla sherry, and angostura orange bitters.
*If you do not have access to Banks 5, add a 1/4 ounce batavia arrack to a 1 1/4 ounces of flavorful light rum, such as the El Dorado 3 year.
There are a lot of things I could choose to talk about with Mr. Buddle. There is the intersection of rum and sherry, something that the bar world is still on the edge of exploring. I could write about the creative use of a new product, banana liqueur, which has recently caught fire in bars all over the country. I could write about the rum, which unlike other rums adds a bit of Batavia Arrack to the blend giving it a very unique flavor. All of these facts are interesting. But I felt attaching this drink to a larger movement would do it a disservice. So I will just say this, on an evening where there is a nice breeze in the air, a certain warmth so that a glass can't help but condense, mix yourself up one of these and experience a dry rum martini-style cocktail that would challenge the notion that all rum drinks are sweet.
