This complex cocktail plays Devils Advocate many times over with rich cherry, molasses and coco found in Zacapa Centenario Rum, that slowly unfolds into hints of blackberry, blueberry – clove spice then lingers with a subtle nutty woodiness from Palo Cortado Sherry.
- 1.5 oz Zacapa Centenario Rum
- .5 oz Palo Cortado Sherry
- .5 oz Cynar
- .5 oz Spiced Blackberry Syrup
- 2-3 dashs Weatherby’s Fig Fenugreek Bitters
Combine all ingredients into a beaker with ice. Stir well. Fine strain into a chilled rocks glass over ice. Garnish with blueberries or blackberries.
Spiced Blackberry Syrup
- two cups (two baskets) blueberries
- two cups (two baskets) blackberries
- 1 cup brown sugar
- 1/2 cup water
- 1 cinnamon stick
- 1 whole clove
- 1 green cardamom pod
Combine all ingredients into a saucepan with a pinch of salt. Bring up to a boil and stir until all of the brown sugar has dissolved. Reduce heat to a simmer, stirring occasionally adding more water as needed. Once all of the fruit is very soft, about half an hour-turn off heat, cover saucepan and let cool. Once the syrup is cooled fine strain it into an airtight container.