1 oz St. Germain
1/6 Granny Smith Apple (cubed)
Camargo Absinthe (rinse)
Angostura Bitters (garnish)
Muddle apple in St. Germain. Add 1 oz of beer and strain into a wine glass that was pre-rinsed with absinthe. Add 2-3 oz more beer and garnish with several drops of Angostura Bitters.
Two Mondays ago, we went to Estragon in the South End for their delicious Spanish tapas; Monday is also the night that bartender Sahil Mehta works. I met Sahil at a Domaine de Canton competition a few weeks ago, and his drink impressed me for how he dealt with the large amount of sugary liqueur in his recipe. When we were faced with a similar situation at a Grand Marnier event, Andrea and I ended up using a combination of black tea and lemon juice to hit the proper balance in the Lioness (of Brittany). Instead, Sahil utilized a fruit-infused vinegar to cut down on the sweetness of the large slug of liqueur in his recipe. In essence, he was creating a quick and dirty ginger shrub, and that sort of out of the box thinking impressed me. This thought process also helps out considering that Estragon, like Coppa, has a cordial license which means that an extra degree of craftiness and creativity is often necessary to create cocktails.