5/10 Brandy (1 1/2 oz Camus VS Cognac)
3/10 Marie Brizard Apricot Brandy (1/2 oz Rothman & Winter)
2/10 Cederlunds Swedish Punsch (1/2 oz Kronan)
1 dash Lemon Juice (1/2 oz)
Shake with ice and strain into a cocktail glass.
Monday two weeks ago, I turned to the Café Royal Cocktail Book and spotted the Coronian attributed to W.H. Taylor. I was drawn in to the recipe for it reminded me of the Havana Cocktail but with brandy instead of gin. Once prepared, the Coronian shared a brandy and apricot bouquet. Next, lemon on the sip was joined by hints of orchard fruit, and the swallow proffered brandy, tea, and apricot notes. Overall, the Swedish punsch donated a dryness and complexity to the swallow, and its flavors worked rather well with the apricot to modify the other's flavors.
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!