Friday, January 24, 2014


1 1/2 oz Riverboat Rye
3/4 oz Pineau des Charentes
3/4 oz Averna

Stir with ice and strain into a rocks glass.
For my first drink at the Barrel House in Beverly, I asked bartender John Wierszchalek for the Cooper for I had honed in on the Pineau des Charentes in the ingredients list. There is something about how elegant and floral that this fortified wine is that repeatedly draws me in. That, and how well it paired with Averna in the Marksman at Craigie on Main. Once mixed, the Cooper began with a floral, herbal, and caramel nose that later gave way to a more rye-driven aroma. On the sip, caramel and malt led into rye spice on the swallow and herbal notes from the Averna on the swallow.


Chris Crawford said...

Intrigued by this one. Blanc, Rouge, or Rose Pineau? (Is the default "blanc"?)

frederic said...

I believe it was the blanc, but with the Averna in there, it could probably hold up to any of them.

Sean Maher said...

We use the chateau beaulin 5 year blabc.