Tonight's cocktail was Diablerie, which was cocktail contest entry by Kent Wang. It is a riff on the El Diablo, a tequila-based cocktail. I picked this one because we have all of the ingredients, and I really thought it was about time we did a cocktail without Maraschino. Additionally, this is a cocktail containing cassis (black currant), which is an ingredient in two drinks that are standbys for me: the classic French Kir, and hard cider with cassis. This is a New Orleans sour, since it contains lime juice and is sweetened by orange liqueur, but also to a certain extent it is sweetened by the cassis as well.
I served it in some glasses that I cleared out of the bar in the basement. I was crossing my fingers that the glasses would be large enough, and they barely were. You may be seeing some more of these in the rotation in the future.
Diablerie
1 1⁄2 oz Light rum
1⁄2 oz Orange liqueur
1⁄2 oz Cassis
1⁄2 oz Lime juice
Shake with ice, strain into a cocktail glass.
The verdict: The cassis provides a sophisticated fruitiness. It is a fruity rum drink, but it's not a stereotypical tropical rum drink. I have a bit of difficulty figuring out what the best setting or season would be for this drink. Scott thinks it has "a good taste, but it is a medicinal taste." He said that although he liked it tonight, he doesn't think he would normally have drunk all of it. I like it, but then I do like black currant anyway.
I'm glad you enjoyed Kent's cocktail. Do you mind if I publish your photo along with the recipe on Kindred Cocktails? If so, what would the correct date and copyright info be? -Dan Chadwick dan (a) kindredcocktails dot com
ReplyDeleteSure! The date is November 30th, 2011. (I've stopped re-entering the date on my camera every time I switch out the batteries, so the date automatically picked up by Flicker is wrong.) Credit it to Gaidig or Gaidig Traon. You can, of course, link to my Kindred Cocktails profile as well. Feel free to use any of the other cocktail photos for other entries as well.
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