One of my favorite cocktails as of late, came from a Santa Teresa cocktail competition that featured Night Cap cocktails. This cocktail won the competition, in fact. Santa Teresa 1796, is an aged rum from Venezuela that is wonderful for sipping - boozy, yet sweet - made from sugarcane, and aged using a Solera Method. The Solera Method, originally a sherry aging technique, allows for new rum to be mixed with a "mother rum" aged 35 years. 1796 has notes of banana, molasses, vanilla, coffee, caramel, stone fruits such as black cherries - making it a rum I've always reserved for ice. But the Night Cap cocktail competition changed my mind about that, Santa Teresa mixes extremely well, and one cocktail in particular has become a regular in my cocktail rotation.
The Fortune Teller was created by Jessica Gonzales of The NoMad in New York City. It's similar to an old favorite of mine, the Negroni, bitter and sweet, and ever boozy. The cocktail is made with Santa Teresa 1796, Cynar, the artichoke aperitif, and Bonal Gentiane Quina, a French aperitif made with wine, french wildflowers and chinchona bark which contains quinine. The first sip of this tipple is very bitter and biting, but then the molasses sweetness of the aged rum comes through. By the end of your first cocktail, it tastes like a gorgeous piece of dark chocolate, perfect in every way.
The Fortune Teller
2 oz Santa Teresa 1796
1/2 oz Cynar
1/2 oz Bonal
Stir with ice in a mixing glass, and strain into a lowball cocktail glass with a large ice cube.