Tuesday, July 8, 2014


2 oz Calvados (VSOP Boulard)
3/4 oz Strega
3/4 oz Lemon Juice
1/2 oz Creole Shrubb or Grand Marnier (GM)
2 dash Peychaud's Bitters

Shake with ice and strain into a cocktail glass. Garnish with 3 brandied cherries (omitted).

Two Saturdays ago, I began the cocktail hour by looking for a drink from the new Food & Wine Cocktails 2014, a best of the last decade of drinks from them. The one that caught my eye was one from Chris Hannah of Arnaud's French 75 Bar in New Orleans; like his Decolletage, this one was elegantly named the Accoutrement.
The Accoutrement greeted the nose with an apple and herbal aroma. The apple notes continued on into the sip where it mingled with the lemon being modified by the Grand Marnier's orange notes. Finally, the rest of the apple flavors came through on the swallow along with the Strega's herbal ones, and the Accoutrement ended with an orange peel, anise, and spice finish.

1 comment:

Muse of Doom said...

Nice! This one's dear to my cocktailian heart, if only because it was one of the first slightly-more-complex recipes I came across for which I had all the ingredients (Strega's a long story).

If you ever get a chance and are so inclined, sir, would you let me know what you think of the Accoutrement riff I did for MxMo Flip Flop, the Penannular Brooch? http://feu-de-vie.blogspot.com/2013/07/mixology-monday-july-2013-flip-flop.html