Cocktail: Casket of Amontillado | Bartender Jared Wegenast

I have an obsession with good Cassis and trying to force (not really, but maybe kind of) people to drink sherry. So I messed around with ingredients and took some inspiration from the Flamenco; naturally pairing the Amontillado with the Genever. To give it some spunk I decided to use our delicious house smoked syrup.

Revenge is a drink best served neat.

Cocktail: Casket of Amontillado

1 oz Alvear Amontillado
3/4 oz De Vine Genever
1/2 oz Odd Society Crème de Cassis
1 oz Fresh Lemon
1/2 oz Fresh Orange
1/3 oz Smoked Syrup*
Garnish: Dehydrated orange

Combine ingredients into shaker glass, fill shaker 2/3s full with ice and shake till shaker is frosted. Double strain into chilled rocks glass. Drop dehyrdated orange and serve.

*Smoked syrup is made easily if your kitchen has a smoker. Pour some water into a shallow hotel pan and smoke it. Take smoked water and make into simple syrup. We do 1:1 (sugar:water), but 2:1 works just as nice.

Jared Wegenast
Jared began bartending in the summer of 2014 at The Irish Times Pub, located in the heart of downtown Victoria. After a few years of hard work pouring beer for boatloads of tourists, Jared took an offer to run Vis-à-Vis Bouchon Bar, where he can still be found today. When he's not on the job, which is almost never, he can be found collecting tattoos, records, and grotesque artwork.
Jared Wegenast on Instagram


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