Rule of Three

Rule of Three by Devin Kennedy

To toast this trio of hexahedrons we turn to the sustainable and deliberate talents of Devin Kennedy, head bartender at New York’s Pouring Ribbons. His self-described cocktail style is “very simple”, and while that sentiment does capture his basic approach, there are also elements of efficiency, practicality and purposefulness built into it. Like finding a more efficient way to build a puzzle box, which simultaneously conserves materials and increases production and margins.

An elegant martini

His Rule of Three cocktail is a Spanish style martini, broken into three parts. It starts with a Spanish gin from the isle of Manorca (I used a French gin with a similar profile), and includes a Spanish blanc vermouth. These two ingredients are to be expected for a classic martini. Kennedy also adds an unusual Spanish sherry to the mix, Palo Cortado, which adds a new freshness, acidity and “pop”. I used Amontillado sherry, which is a close substitute for Palo Cortado, although every style of sherry is unique. Finally there is a dash of pink peppercorn tincture (a simple infusion in neutral grain spirits or vodka) which amplifies the gin. Kennedy suggests drinking this on the beaches of Jerez with a few friends, which sounds pretty good to me. I’ll meet you there. Cheers!

Beyond a shadow of doubt

Rule of Three by Devin Kennedy

1 oz gin (preferably  Xoriguer Gin de Mahon)

1 oz blanc vermouth (preferably Lustau Blanco)

1 oz palo cortado sherry (preferably Lustau Penisula)

3 drops pink peppercorn tincture

Grapefruit peel

Express the grapefruit peel into a mixing glass and add it plus all ingredients. Stir with ice and strain into a favorite glass. Arrange a new peel to cast a shadow “3” when the light hits it.

Three’s Company