Monday, January 4, 2016

coronian

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.

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