Craft of the Cocktail With James D’Arcy
There’s a reason that certain drinks stand the test of time, and an equal opposite reason most new ones fall by the wayside. James d’Arcy, beverage manager at The Resort at Pelican Hill,® chalks it up to an inherent DNA. “The enduring cocktail is defined by balance and simplicity,” he says. Whether it’s an inspired garnish, like the hibiscus leaf floating atop the Jerez Club, or the seasonal bouquet (think warm cinnamon) of a key ingredient, a well-rounded story is at the heart of every creative cocktail.
- 1.5 oz nonpeated single malt scotch (Dalmore 12 yr.)
- 1 oz cinnamon-infused Disaronno
Stir with ice, and strain over fresh ice in a rocks glass. Garnish with a cinnamon stick.
- 1 oz Sipsmith gin
- 1 oz Fino sherry
- 1 oz lemon juice
- .5 oz hibiscus syrup
- .5 oz simple syrup
- .5 oz egg white
Add all ingredients except egg white over ice and shake. Strain and discard ice. Add egg white and dry shake (no ice) vigorously. Fine strain (pictured above) into a chilled coupette, and garnish with a hibiscus leaf.