Thursday, February 2, 2012


3/4 jigger Applejack (1 1/2 oz Laird's)
2 dash Sherry (1/2 oz Lustau Dry Amontillado)
2 dash Raspberry Syrup (1/4 oz)
1 dash Grand Marnier (1/4 oz)

Stir with ice and strain into a cocktail glass.
Tuesday last week, I was intrigued by a fruit-driven recipe called the Omar in Pioneers of Mixing at Elite Bars: 1903-1933. The Omar's fruity aroma gave way to an apple and orange sip. The sherry began the swallow by adding a bit of complexity with its dry nutty flavor, and this was joined by raspberry notes from the syrup. I do regret not using Calvados for this drink since the apple notes in Laird's Applejack were rather subtle in this recipe.

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