Tuesday, January 22, 2013

[the blue hour]

3/4 oz Eau de Vie de Mirabelle (*)
3/4 oz Pineau des Charentes
3/4 oz Aperol
3/4 oz Lime Juice
1 dash Peychaud's Bitters

Shake with ice and strain into a glass. Twist a lime peel over the top.
(*) A dry plum; other fruit eau de vie would probably work well here too.

Monday two weeks ago, we went to Pomodoro in Brookline when Stephen Shellenberger was bartending. Stephen mentioned that he has been enjoying the pairing of fruit eau de vie and Pineau des Charentes, and he asked if I was interested in trying one. The drink he made contained a Mirabelle plum spirit that was sweetened by Pineau des Charentes and Aperol. For a name, the Mirabelle made me think of French New Wave film maker Eric Rohmer's Four Adventures of Reinette and Mirabelle; the first of the four adventures was "L'Heure Bleue."
stephen shellenberger boston apothecary pomodoro brookline
The lime oil aroma gave way to a wine and plum bouquet over time. A crisp lime sip shared fruity orange and grape notes that became more wine-like as the drink warmed up. Next, a dry plum swallow was chased by Aperol on the finish. Indeed, I could definitely see other eau de vies working well in this basic equation.


Lauren @ Gourmet Veggie Mama said...

I am curious about eau de vie. I've never had it before, but I may have to seek some out...

frederic said...

Eau de vies are rather dry and are more of a challenge to mix with; often, they were palate cleansers or afterdinner drinks. However, there are a number of recipes out there. The most common eau de vie is kirsch (or kirschwasser) which is dry cherry. We also have an Armenian dry apricot one. The downside is that they are pricey and they get less use than other bar ingredients, but they often come in half bottle sizes as well.

There is also a Douglas Fir eau de vie that offers a lot of pine notes that bartenders have had good luck with.

Doug Pearson said...

I do love an eau de vie cocktail, and this is a great one. My liquor cabinet includes several kirschwassers, a couple pear (St. George & Massenez), apricot, quince, a German oak-barrel-aged apple similar to calvados, plus both German and French Mirabellen eaux de vie - the German one is an overproof brandy mixed with fruit extract to bring it back to 80º, both work quite well for this cocktail.

However, I really wish I didn't have to sign up for yet another extraneous Internet account (of which I already have far too many) just to post a comment.

frederic said...

With the OpenID option (see the bottom choice), you can use a Google, LiveJournal, Wordpress, AIM, openID, and a few others. Otherwise, I would need to delete lots of anonymous spam comments per day (I was doing that, and when I switched, it knocked it down to a few a week) and probably need to hold all comments for posting until I could screen them all.