2/5 Courvoisier Brandy (1 oz Pierre Ferrand 1840 Cognac)
1/5 Cusenier White Crème de Menthe (1/2 oz Tempus Fugit)
Stir with ice and strain into a sherry glass (small cocktail glass).
Two weeks ago, I spotted Tempus Fugit's crème de menthe at Ball Square Fine Wines in Somerville. I had been waiting for a quality crème de menthe for a while as a savoir from the bottom shelf bottles, so I gladly snagged a bottle. For tasting notes, it was more subtle than expected; indeed, it was more herbal with natural peppermint and spearmint notes and less of an intense, almost synthetic extract flavor that is common in many of the other brands. For a cocktail to put it use, I looked through the Café Royal Cocktail Book and found the Tangier Nights. The recipe was an original created in the 1930s by UK Bartender Guild member Freddy Janowitz and looked like a Stinger that was enhanced by Swedish Punsch.