Tuesday, March 31, 2015

fort francais

1 oz Pierre Ferrand 1840 Cognac
1 oz La Favorite Rhum Agricole Ambre
1 oz Pierre Ferrand Dry Curaçao
1/8 oz Bénédictine
1 dash Peychaud's Bitters
1 dash Angostura Bitters

Stir with ice and strain into a rocks glass with a large ice cube. Garnish with a lemon twist.

On a cold, windy Tuesday two weeks back, I walked down Broadway in Somerville on my way to the Brewer's Fork in Charlestown for dinner. On the way, I passed by La Brasa and decided that it would be the perfect half-way spot for a nightcap on the walk home after pizza and beer at the Fork. Post dinner, I stuck to my game plan and took a respite from the brutal weather and found warmth and a seat in front of bartender Rob Hoover. For a drink, I requested the Fort Français which was Ryan Sullivan's French ingredient riff on a Vieux Carré.
The Fort Français shared a caramel and orange aroma that was brightened by the fresh citrus oils. The caramel continued on into the sip, and the swallow presented grassy rhum, rich brandy, and herbal orange flavors with a spice-driven finish. While a touch sweeter than a Vieux Carré, the orange liqueur and structure maintained a solid early 1900s feel to it.

No comments: