Friday, May 11, 2018

pine room pippen

1 jigger Scotch (1 1/2 oz Famous Grouse)
1/2 oz Dubonnet (1/2 oz Byrrh Quinquina)
1 dash Angostura Bitters
Juice 1/2 Lemon (1/2 oz)
1/4 tsp Sugar (1/2 oz Simple Syrup)

Shake with ice and strain into a cocktail glass.
For a libation to round out Friday evening two weeks ago, I opened up Ted Saucier's Bottoms Up for a previously glossed over gem. The one that spoke to me that evening was the Pine Room Pippen attributed to the Carolina Hotel in Pinehurst, North Carolina. The recipe was a Whisky Sour colored by Dubonnet Quinquina and Angostura Bitters, and I was curious as to how Byrrh would fill in for Dubonnet of that era. Once shaken and strained, the Pine Room Pippen gave forth a Scotch bouquet with a brightness from the lemon juice to the nose. Next, the lemon mingled with the grape on the sip, and the swallow showcased the Scotch that was accented by elegant herbal-spice notes.

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