Red Hood Cocktail

10 Jun

2 oz Irish whiskey (Redbreast)
.5 oz sweet vermouth (Cinzano)
.5 oz lemon juice
.25 oz Fernet-Branca
2 tsp Republic of Jam Marionberry Espresso jam

Shake with ice and double-strain into a chilled coupe. Garnish with a marionberry or espresso bean.

Check out the post on the blog Summit Sips for more information about RoJ Cocktails created by Randy Hansen.

From Randy:

“Sampling the jam by itself reveals a dark berry richness on the verge of chocolate flavor that is somewhat difficult to describe. Immediately, we thought of cola or herbal amaro drinks like the Bitter Branch and knew we wanted to try it with whiskey. We chose Irish whiskey to support the jam rather than compete with it. Then came a boost from the sweet vermouth and a decision was needed. Was this going to end as a Manhattan riff or were we going to keep going?

We decided to push this into sour territory by adding lemon. The risk paid off. Not only does the acid offset some of the sugar, but the lemon brightens and invigorates the fruit allowing the berries to rise above everything. But still, something was missing. We tried a dash of Angostura but the familiar aromatic spices easily transform the drink and the marionberries get lost in the background. It is good, but not as good as what we tried next.

Adding Fernet-Branca was a daring choice that worked wonders. At just a quarter ounce the amaro’s bitterness doesn’t overwhelm, and the intense herbal qualities meld perfectly with the jam, vermouth, lemon and whiskey. In fact, this flavor profile is reminiscent of a Zarzamora served up instead of over ice.”

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