Tuesday, January 31, 2012


1 oz Pierre Ferrand 1840 Cognac
1 oz Lustau Almacenista Amontillado Sherry
1 oz Nardini Amaro
1 barspoon Salted Rooibos Syrup (*)
1 dash Regan's Bitters

Stir with ice and strain into a coupe glass. Twist a lemon peel over the top and discard.
(*) Recipe can be found in the Flip Royal entry. A barspoon of grenadine and a small pinch of salt would probably make a decent substitution here.

Two Sundays ago, Andrea and I paid a visit to Hawthorne in Kenmore Square. When I asked bartender Ryan Lotz what he could do with Cognac, he suggested this brandy, sherry, and amaro number that lacked a name. Since the Cognac and sherry are produced in neighboring countries, I suggested calling the drink the Andorra after the tiny country in the Pyrenees mountains that is independent of Spain and France. Strangely, people born in Andorra have one of the longest life expectancies, so perhaps drinking in their honor might rub off in positive ways.
The Andorra initially greeted the nose with a lemon oil aroma that later gained sherry notes. The sip was a rich caramel grape flavor; while Andrea picked up more of a chocolate note here, I got more of a toffee one. Next, the swallow began with the sherry's nuttiness and ended with lingering chocolate and bitter notes from the Nardini Amaro.

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