101 Best New Cocktails: 10 Bloods by Kelvin Wood, The Soul , Guangzhou, Guangdong Province, China
Adapted from a recipe by Kelvin Wood, The Soul , Guangzhou, Guangdong Province, China.
“This is the cocktail I created for the World Class Kick Off in South China, 2013 . The name is comes from T-10 (Tanqueray No.TEN) and using Peychaud’s bitters as the color. The story behind the cocktail is also about “10 years ” experience for me . . . The Plum liqueur & the Monin Rose syrup release the sweetness to balance the Campari & the bitters . . . [It]smells & taste like a perfume , a little bit spicy from the tongue , the finish is extremely long & strong as layer by layer the flavor comes out,” Kelvin Wood.
15 ml (.5 oz) Luxardo Plum Liqueur
5 ml (1 teaspoon) Campari
5 ml (1 teaspoon) Monin Rose Syrup
10 ml (2 teaspoons) Peychaud’s Bitters
1 pink grapefruit twist, as garnish
Stir over ice and strain into a chilled sherry glass. Add the garnish.
gaz sez: (I couldn’t get hold of the Luxardo plum liqueur so I used the Prucia brand instead.) This is quite simply one of the best gin cocktails I’ve ever tasted. It’s like the climax of the 1812 Overture in a glass. Splendid.