Friday, June 15, 2012

jean-paul jones

1 oz Rittenhouse 100 Rye
1 1/2 oz House Amer Picon Replica (*)
1/4 oz Yellow Chartreuse
1 barspoon (1/8 oz) Lemon Juice
1 barspoon (1/8 oz) Grapefruit Juice
1 dash Angostura Orange Bitters

Stir with ice and strain into a Highball glass filled with crushed ice. Express the oils from a long, wide grapefruit peel over the top of the drink and garnish with the peel in a Horse's Neck style. Float 1/4 oz Pastis d'Autrefois on top and add a straw.
(*) Averna-based and infused with Seville orange peel and other ingredients.

Two Wednesdays ago, Andrea and I visited Craigie on Main for drinks. For a starter, Ted wanted to showcase a drink he had been working on using their house made Amer Picon replica. The combination of rye, Picon, and floated pastis reminded me of Matthew Schrage's End of Days; however, Ted's drink utilized a straw such that the pastis notes entered the flavor profile at the end like they did in Eastern Standard's Blue Parrot.

While the pastis did not enter into the flavor until the end, it did contribute a lot to the drink's aroma. The sip offered up the Picon's dark orange flavors, and the swallow was a combination of rye, orange, bitter, and herbal notes. On the last few sips, the pastis' anise notes began to take over the flavor balance on the swallow.

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