1 1/2 oz Pierre Ferrand 1840 Cognac 3/4 oz Cynar 1/2 oz Yellow Chartreuse 2 dash Regan's Bitters
Stir with ice and strain into a rocks glass. Twist a lemon peel over the top and discard.
For a follow up to the Andorra, bartender Ryan Lotz suggested a Cognac drink that Nicole Lebedevitch created call Ce Soir. The combination of brandy, Cynar, and Yellow Chartreuse was one that worked rather well in a Flip that she made for me two years ago. The Ce Soir offered up a lemon and resinous pine-like aroma that drifted into a sweet sip that showcased some of the softer elements of the Chartreuse. The Cognac began the swallow and led into Cynar's bitter flavors; moreover, the swallow ended with Yellow Chartreuse's bounty of herbal notes.
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!