1 1/2 oz Cognac (Pierre Ferrand 1840)
3/4 oz Dry Sherry (Lustau Amontillado)
1/2 oz Royal Rose Saffron Syrup
1/2 oz Lemon Juice
2 dash Aromatic Bitters (Fee's Boston Cocktail Summit Bitters)
Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.
Via the Royal Rose Syrups twitter feed, I watched a video about the Midas Touch that used their saffron syrup. I was intrigued by the combination and decided to give the recipe a shot. Once mixed, the Midas Touch offered a lemon and sherry aroma, and the lemon and grape notes continued on into the sip. On the swallow, the Cognac was followed by saffron and then a nutty sherry, cinnamon, and spice finish. With the lemon, sherry, and bitters, the Midas Touch reminded me a little of the Barbara West.
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!