Monday, May 11, 2015

hallelujah

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.

2 comments:

Alik said...

So, Fred, was it deliberate that this follows a post entitled "It's Raining Men"?

frederic said...

The subtitle is "Drink & Tell" and sometimes my drinks are the ones telling the stories...