Patois

Name: Patois
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 1 cocktail
Cuisine: Cocktail
Ingredients: 8 ml Bénédictine; 45 ml Rhum Agricole; 1 twst Orange Peel; 30 ml Dry Vermouth; 8 ml Amer Picon

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Stir Rhum Agricole, Dry Vermouth, Amer Picon, BéNéDictine with ice. Strain into a coupe.

Inspired by the Creole Cocktail, I pondered swapping out the Picon-Benedictine combination for dry vermouth, similar to Charles H. Baker Jr.'s Georgetown Club recipe (replacing falernum and using a different rum). Naming this blend of Creole and Martinique Martini styles, I called it Patois, which means "the Antillean Creole language spoken in Martinique, incorporating Carib, English, and African elements."

Method

Stirred

Glass

coupe

Difficulty

Medium

Flavor Profile

Bitter

Citrus

Herbal

Warm