Saturday, February 20, 2016


2 oz Hine H Cognac
1/2 oz Laird's Bonded Apple Brandy
1/4 oz Benedictine
1/4 oz Yellow Chartreuse
1 dash Vieux Ponterlier Absinthe (12 drop Butterfly)
1 dash Peychaud's Bitters

Stir with ice and strain into a coupe glass.
After the Hong Kong, I turned to the Death & Co. Cocktail Book and spotted the Sidewinder, one of Phil Ward's riffs on the Diamond Back. Overall, the written recipe reminded me of a brandy, absinthe, and Peychaud's cocktail surrounding a Widow's Kiss or Full House #2. Regardless, it would prove to be a rather stiff drink even if it was not as potent as the Diamond Back itself. In the coupe, the Sidewinder gave forth an anise and apple nose. Barrel notes from the brandy were notable on the sip, and the swallow provided Cognac, minty, herbal, and anise flavors with an apple finish. Overall, the Sidewinder felt like the original brandy Sazerac.

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