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.
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!