The Khartoum Cocktail Recipe
Today’s recipe is another from our perusal of Frederic Yarm’s Drink & Tell. It’s yet another creation of eminent Boston bartender Misty Kalkofen, during her time at Cambridge’s Brick and Mortar–we’ve been on something of a Kalkofen kick recently (here, here, here).
Rum would usually be the base of a cocktail. In this one, a fairly small amount of it plays more of a spotter role, giving the drink an extra boost of strength without messing too much with the overall flavor. The main work is done by the interplay of two different amari. Kalkofen uses Cardamaro and Montenegro, and it’s tough to argue with her choice; the sour thistle of the Cardamaro and the sweet mildness of the Montenegro make for a fine blend.
We, as is our wont, took Kalkofen’s recipe as a template for playing with other amaro pairings. We particularly enjoyed using Nonino and DC’s own Sirene. Both of them have a bit of a menthol flavor to them, but they take it in much different directions, Nonino bringing in notes of caramel and almond and Sirene bitter roots and herbs. We loved the smooth, rich bitterness that came from blending the two.
There are so many more amaro combinations to try, but we can’t forget Kalkofen’s original.
- 1 oz Cardamaro
- 1 oz Amaro Montenegro
- 1/2 oz aged English-style rum (a pot-stilled rum, most typical of Jamaica or Barbados)
- club soda, to taste, about 2 oz
- orange peel, for garnish
- Add amari and rum to a collins or highball glass.
- Fill glass with ice.
- Top with soda, and stir gently.
- Serve with a straw.