Sunday, November 13, 2011

expatriate

1 1/2 oz Cocchi Americano
1 oz Laird's Bonded Apple Brandy
1/2 oz Lustau Amontillado Sherry
2 dash Celery Bitters (Homemade)

Stir with ice and strain into a rocks glass containing a big ice cube. Garnish with an orange twist.
On Friday night before dinner, I decided to make the Expatriate that I had spotted in TastingTable's best cocktails of 2011 article. The recipe was created by Ciaran Wiese, the bar manager at Scott & Co. in Tucson, Arizona, and was described as a "fall-friendly harmony of apéritif wines, applejack and bitters." Since I was a fan of Ciaran's Old New York Cocktail, I was definitely willing to give this one a go. In the drink, the scent of the orange oils from the twist joined the citrussy wine aromas of the Cocchi Americano. The sip was fruit-driven with a combination of apple, citrus, and grape flavors, and the swallow showcased the sherry's nuttiness that came across almost as a cola-like flavor. Finally, the celery notes from the bitters appeared at the end to round off the drink on an slightly more herbal note.

2 comments:

Michael Baenen said...

There's another Expatriate in town now, and it's excellent, at Trina's: Scotch with Carpano Antica, nocino, and walnut biters. It's really yummy!

frederic said...

My wife ordered that at Trina's last night (I got the Slurred Word instead). And the one in the post was from Arizona, except the bartender moved to Portland, OR, and we had a chance to sit at his bar there during Portland Cocktail Week last week.