Brandy ChamperelleEssentially, this recipe was an inverted Fancy Brandy Cocktail with the otherwise minor orange liqueur and bitters ingredients given the same volumetric weight. The only regret is that I had run out of lemons, for a lemon twist seems like it could set up the drink rather elegantly. Without a twist, the aroma was orange and spice. The sip began rather orange when the drink was cold, but as it warmed up, it became more cherry from the Angostura Bitters. Finally, the swallow offered the brandy and the bitters' allspice and clove. Overall, it was surprisingly refreshing, and the balance of orange liqueur to bitters reminded me of the Dragon's Mouth that I had at Beaker & Flask in Portland. Moreover, the combination made me think of the Genever-based Red Light from Beta Cocktails.
• 1 wineglass Brandy (3/4 oz Foret)
• 1 wineglass Curaçao (3/4 oz Pierre Ferrand Dry)
• 1 wineglass Bitters (3/4 oz Angostura)
Stir with ice and strain into a glass.
So thank you to Stewart for not only hosting this month's Mixology Monday but picking such an interesting and abstract-yet-approachable theme. Cheers!