A Sacred Undertaking

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Sacred Gin (and more) handsomely arrayed at Whitechapel for Sacred’s tasting and event. A wonderful night of rare flavors.

Above all, your humble narrator loves gin.

Sacred Gin hit my radar in London a few years ago, where the excellent history Gin Glorious Gin: How Mother’s Ruin Became the Spirit of London upended my itinerary and sent me instead in search of Sacred Gin at Gerry’s and cocktails at Artesian, Nightjar, and Callooh Callay.

Nestled in my checked luggage, a bottle of Sacred’s London Dry survived the return voyage to California where it now holds a place of honor among my bottles. American markets don’t offer the London Dry so cocktails made from it are few and far between in my home.

Therefore, Sacred’s event at renowned gin palace Whitechapel required a pilgrimage.

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The Cardamom G&T using Sacred’s Cardamom Gin

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The unknown delight

This cocktail was imbibed October 10, 2015 at Melrose Umbrella Company in Los Angeles, California.

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History does not record the drink’s contents or name. However, taking into account the bar, logic dictates that it was off the hook delish.

Interestingly, those appear to be standard candylike maraschino cherries rather than the Luxardo marachinos more often used at quality joints. Melrose Umbrella Company’s credentials are beyond dispute so I propose that it takes a hella confident place to use the candy cherries. Or perhaps they are tomatoes — though I don’t think this is their Dry Rub cocktail, which does use cherry tomatoes. That one has a rim of BBQ spices, I believe. All truth is lost to the fog of time (and drink)!

Coupe tales intends to return to Melrose Umbrella Company shortly. Research, I promise, will be conducted.

Amante Amaro, Heritage Tavern

The Amante Amaro at Heritage Tavern in Madison, WI. Cynar, Cynar 70, housemade artichoke tincture, guajillo pepper and porter syrup, lemon, fir tips.

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Though I didn’t sip the Amanate Amaro until August 2016, I’d first craved it in January, when someone sent me an image of its description on the menu.

Artichoke enthusiasts will note the layers here. Cynar AND Cynar 70? (Equal parts, I eventually learned.) Artichoke tincture boosts the flavors in the famously artichoke-inspired amaro — especially helpful if, like me, you find Cynar to taste inadequately of artichokes.

Upon learning of this drink I reached out to Heritage Tavern to ask about their housemade artichoke tincture. The detailed response underscored my firm belief that bartenders are the friendliest artists that an enthusiast can speak with. Here are some selections from the information that Bar Manager Clinton told me:
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