"Dark Zenith" cocktail. (A.Glass 2023)

For the mix:

• Three dashes of a best quality Italian Balsamic Vinegar
• 1/2 ounce of Cherry juice (Unsweetened)
• A single squirt of sugar free quality sweetener (non artificial)

Alcohol base:   

• 1 1/2 ounce of Rye Whiskey
• 1 ounce of Dubonnet
• 1/2 ounce of quality dark Rum 

Garnish:

• Three Maraschino (float to the bottom)

Preparation:

Fill a shaker with ice, add the 1 1/2 ounce of Rye Whiskey, followed by 1 ounce of Dubonnet and then 1/2 ounce of quality dark Rum and 1/2 ounce Cherry juice.  Add three dashes of Balsamic Vinegar and a single squirt of sweetner.  

Stir the contents very gently with a cocktail spoon, to ensure that the Rye Whiskey, Rum, Dubonnet and Cherry juice mix well together.   Strain into a chilled coupe glass.  Garnish with 3 Maraschino Cherries (remove the stems).

Background:

The 'Dark Zenith' cocktail is reworked Manhattan.  The trick, was not to make the cocktail too syrupy or bitter.   Whilst being aware that the Cherry juice has a sour/sweet taste and the added Dubonnet has a bitter aftertaste, for a sweet Vermouth.  Therefor, traditional bitters would not used for this cocktail.  The added Rum is to enhance the Cherry flavour, and this should be achieved in a balanced way.  Overall, the Dark Zenith is a very intense and complex tasting cocktail.  Thus, the sweetner (or sugar syrup) and Maraschino cherries are crucial to tone down the bitter and sour overtones, so that the Rye Whiskey taste can be lifted.  The balsamic vinegar (only three dashes) adds to the Dark Zenith's mystique and complexity.

Served as an after dinner or dessert cocktail.  Pair with an artisan chocolate, such as a Dark Raspberry Ganache. 

___

"DARK ZENITH" cocktail (A.Glass 2023)