6/10 Lillet Blanc (1 1/2 oz) 3/10 Brandy (3/4 oz Château de Plassons VSOP) 1/10 Apricot Brandy (1/4 oz Rothman & Winter Orchard Apricot) 1 dash Peychaud's Bitters
Stir with ice and strain into a cocktail glass.
On Wednesday night as dinner was in the oven, I opened up the Café Royal Cocktail Book in search of an aperitif. One that caught my eye was the Incognito which was primarily Lillet and seemed like it would fit the bill. The drink was reasonably dry and had a general fruitiness from the various spirits and citrus-peel infused aromatized wine. The apricot flavor was indeed present but not overwhelming like it can be in many drinks, and it was complemented by a light degree of spice from the bitters. While the Incognito was lighter in alcohol, the brandy still contributed a slight burn on the swallow.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!