1 1/2 oz. cognac
3/4 oz. Punt e Mes
1/4 oz. grenadine
3 dashes Peychaud's bitters
Stir on ice jusque à froid. Strain into a cocktail glass.
Add 1 1/2 - 2 oz. Lambrusco.
Transcribed on 4 October, 2008 from a register tape filled with elegant, rounded script (not my own).
Yes, yes, I know. A bit late with my posts. Work's been busy, but now that I've emerged somewhat from paperwork hell, I can catch up.
Fred had suggested that we stop in at Rendezvous a couple of Saturdays ago. I felt nicely warmed by the glass of crusted port with which I had finished my dinner at Vee Vee, and so I took him up on the suggestion. Scott greeted us with his usual friendly half-smile and poured us some water while we settled into seats nearest the door. Looking over the menu, I decided on Rome is Burning, for no other reason than the name sounded so very evocative. "Yes, indeed, Rome is Burning."
The nose was very grapey. The color - darkest purple-red. The taste - much sweeter than I anticipated, with a very slight effervescent bite. Sadly, I concluded it really wasn't what I wanted to drink à ce moment-là. The bartender later warned me that the cocktail is more of an apéritif, and I can see that the flavor might have worked better had I not just eaten (and imbibed) something sweet (a slice of cheesecake and the aforementioned port). So I passed the cocktail glass off to Fred. I still wanted a cocktail, so I waited while Fred finished my drink before requesting another drink.