Jupiter’s Acorn Cocktail Recipe
Frederic Yarm’s Drink & Tell has proved to be a rich source of new cocktail ideas for us recently. We particularly found Jupiter’s Acorn, from Craigie on Main, irresistible for the way it combines some of our long-time favorites like Benedictine with ingredients we’ve been experimenting with recently, namely whole egg, bitter red vermouth, and different styles of rum. We love the rich complexity brought about by the combination of the smooth heft of the egg, the deep chocolate nuttiness of the walnut liqueur and mole bitters, and the bitter aromatics of the Benedictine and vermouth. This drink is the perfect accompaniment for a dark chocolate dessert; heck, it’s a great dessert in and of itself.
- 1 oz rum–make it a French-style rum, made with cane juice instead of molasses. Craigie on Main uses Barbancourt 15 year, which we’re sure is delicious, though it’s a little rich for our blood.
- 1 oz walnut liqueur
- 1/2 oz bitter red vermouth–Craigie on Main calls for Punt e Mes, but we used Mancino Rosso Amaranto to make up for skimping a little on the rum.
- 1/2 oz Benedictine
- 1 whole egg
- 1 dash Angostura bitters
- 1 dash mole bitters–we used Wigle’s wonderful rendition
- grated nutmeg, for garnish
- Combine all ingredients in a shaker.
- Shake without ice.
- Add ice to the level of the liquid.
- Shake again, for about 20 seconds.
- Strain into a cocktail glass.