1 jigger Cognac (1 1/2 oz Courvoisier VS)
1/2 jigger Curaçao (3/4 oz Senior Curaçao)
Juice 1/2 Lime (1/2 oz)
1 dash Pernod (1/8 oz Pernod Absinthe)
Shake with ice and strain into a cocktail glass.
Two Fridays ago, we began the evening with a drink served at the L'Aiglon Restaurant in Chicago that appeared in Ted Saucier's Bottom's Up. L'Aiglon opened in 1926 and reigned as one of Chicago's finest restaurants; it served French cuisine out of its space located in a historic mansion until it closed in 1962. The drink began with an orange and absinthe aroma that led into a candied citrus sip from the lime and orange liqueur. The swallow then offered the Cognac flavor that ended with anise and tart lime notes. Overall, the lime juice and absinthe took the drink in a different direction from the classic Sidecar.
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!