Monday, June 3, 2013


2/3 Brandy (1 1/2 oz Foret)
2 dash Dry Vermouth (3/4 oz Dolin)
2 dash Maraschino Liqueur (1/2 oz Luxardo)
1 dash Crème Yvette (1/4 oz)

Stir with ice and strain into a cocktail glass.
Two Tuesdays ago, we began the evening with a curious Crème Yvette drink from Pioneers of Mixing at Elite Bars: 1903-1933 called the Marie. For an interpretation of the vague recipe in the book, I opted to structure the drink in a Hoskins Cocktail-like way, although I did consider using a Brooklyn for a model as well. Once mixed, I got a floral-cherry aroma while Andrea got something more akin to raisiny notes. Next, a somewhat dry and fruity sip led into the brandy on the swallow followed by Maraschino and a floral finish. Andrea backed up her aroma notes by declaring that it almost tasted like there was sherry in there.

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