Recipe by Stephen Wood
- 1 part Lustau Brandy de Jerez
- 3/4 part Lustau Fino Jarana Sherry
- 3/4 part Lustau Vermut Blanco
- 1/2 part Yellow Chartreuse
- 2 dashes B.T. Parson’s Figgy-Orange Bitters*
- 1 dash Spanish Rosemary Saline Solution**
Preparation: Add all ingredients to a mixing glass and stir gently until properly diluted. Strain into a chilled coupe glass.
*Figgy Orange Bitters
**Spanish Rosemary Saline Solution
- 200 gr Boiling Water
- 50 gr Spanish Rosemary Salt
Preparation: Combine boiling water and Maldon in a heatproof container. Stir until salt has dissolved. Allow to cool and transfer to an eye dropper or dasher bottle.
Garnish: Expressed & Discarded Lemon Oil Rosemary & Fig Stuffed Green Olive Garnish
Glassware: Chilled Coupe
Desvelado in Spanish translates to sleepless, exactly how I was left after an evening of tasting through Lustau’s line of Brandies, Vermouths, and Sherries.
With so many beautiful possibilities I decided to try to create a drink with the sensibilities of a classic cocktail that allowed each ingredient to shine through on its own all while existing in Spanish inspired liquid harmony.
The Desvelado is loosely build like a Fourth Regiment with equal parts spirit to fortified wine. The spirits being Lustau Brandy de Jerez and Yellow Chartreuse. The brandy supplies a decadent, creamy, and bright backbone and the Chartreuse not only adds some honey and spice notes but it is also a celebration of the 27 years it was produced in Tarragone Spain between 1903-1930.
The fortified wines are a blend of earthy & green Lustau Fino Jarana Sherry and fruity, fresh, and herbal Lustau Vermut Blanco.
To tie together the fruity, green, and earthy flavors I added 2 dashes of aromatic figgy-orange bitters, and a dash of Spanish rosemary saline solution. The drink is garnished with lemon oil and a green olive stuffed with fig on a rosemary skewer. The resulting cocktail is both warming, refreshing, savory, subtly sweet, and abundantly aromatic. It will leave you sleepless!