Happy Friday one and all! That’s right, I’m still leaning into the London theme after a couple weeks away from the topic. Solidifying weekend plans in the city for my upcoming work trip will include a stop at the famous American Bar at The Savoy. I mean how could I not right? Anyway, this week I chose from that book because of course I would. The Hakam cocktail is one that sounded intriguing to me, especially since I haven’t heard of it before, and thought it would be a good one to try. Especially since it contains ingredients I almost* always have at the bar.
Hakam
1 Dash Orange Bitters
2 Dashes Curacao
1/2 Dry Gin (1.5 oz.)
1/2 Italian Vermouth (1.5 oz.)
Shake well and strain into cocktail glass.
*I swapped Curacao for Triple Sec. Both orange liqueurs so both will work
There is a notably sweet aroma up front, almost no gin notes come through.
Contrary to the aromas, the orange flavor leads the way. Though I’m suspect as to the accuracy of my attempt here. Dashing Curacao, or in my case triple sec, is a rather tall order since dashing a bottle like that is hard and I think I added a bit too much. However I will say it isn’t detrimental to the overall flavors though. Getting past the orange up front, the vermouth and gin start coming out and provide a nice mixed flavor and helps offset the intense orange from the bitters and the curaco/triple sec.
Speaking of orange, the bitters shines through more than I thought it would. Not so much the orange aspect, I think that gets lost in the liqueur, but it really punches through with the vermouth and the gin. The bitter flavors really round out the flavor palate, and provide a somewhat surprising flavor boost, especially at the end. The bitter flavor continues after the sip for a bit, which is a bit of a surprise. I would not have expected the bitters to come through that much, and last as long as it does through the sip, and all the way through to the end and then some.
Overall, I like this. It’s like a more bitter manhattan, or a very light negroni. At least that’s what my mind goes to with the bittersweet vermouth. I like this. But I don’t know how often I’d go to the well and make this one. I think it the dashing of the liqueurs that is throwing me off of being excited to make this again. It just seems too variable and too hard to make consistently. Maybe I’d be more inclined to if I really wanted to go with something orange heavy and somewhat obscure.
(Banner image courtesy Matthew Tetrault Photography)
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