I'd Like to Buy a Vowel, Pat

Rum, Whiskey, Lemon Sherbet, Pineapple, Campari, Nutmeg

Bartender Patty Dennison of Grand Army Bar | Brooklyn

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Adapted by StarChefs  |  MArch 2025  |  Photo: Alexander Zeren

INGREDIENTS

Lemon Sherbet:
1.5 kilograms granulated sugar
30 grams lemon zest
750 grams lemon juice

To Assemble and Serve:
Yield: 1 cocktail
1 ounce Copalli Cacao rum
1 ounce whiskey
½ ounce lemon juice
½ ounce pineapple juice
¼ ounce Campari
1 teaspoon Tempus Fugit crème de cacao
2 dashes absinthe
2 dashes Angostura aromatic bitters
Grated nutmeg

METHOD

For the Lemon Sherbet:
In a mixing bowl, combine sugar and lemon zest. Let sit 30 minutes, stirring every 5 minutes, or until a wet sand texture is achieved. Stir in lemon juice. Transfer mixture to a pot over medium heat. Cook until sugar has dissolved. Strain, bottle, and reserve.

To Assemble and Serve:
In a shaker with ice, add rum, whiskey, lemon juice, pineapple juice, liqueurs, absinthe, bitters, and ½ ounce Lemon Sherbet. Shake and strain into a rock glass with 1 large ice cube. Garnish with grated nutmeg.

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