1 oz Brandy (Pedro Domecq Fundador Solera Reserva)
1 oz Sweet Vermouth (Dolin)
1/2 oz Aged Rhum Agricole (Vale d'Paul)
1 tsp Lime Juice
1 tsp Grenadine
2 dash Angostura Bitters
2 dash Orange Bitters (Regan's)
Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.
Two Saturdays ago, I opened up the new May/June issue of Imbibe Magazine and spotted the Hallelujah from Thad Vogler of Trou Normand in San Francisco. It appears that Thad created the drink when he was at Bar Agricole, and there he utilized for Armagnac as the brandy. Using Spanish brandy here (a decision I made before I knew that Armagnac was the original call), the Hallelujah proffered lemon aromas over barrel-aged caramel brandy notes. On the tongue, a grape tinged sip was accented by lime and pomegranate flavors, and the swallow began with brandy and grassy rums and ended with an orange and spice finish.
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!