Monday, December 14, 2020

dutch coupe

2 oz Bols Corenwyn
1/2 oz Carpano Sweet Vermouth (2/3 oz Cocchi)
2 tsp Cynar (1/3 oz)
1 dash Orange Flower Water (6 drop)
1 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.
Two Mondays ago, I perused Gary Regan's The Joy of Mixology, Revised and Updated Edition and spotted the Dutch Coupe that would make use of the bottle of Corenwyn Genever that I bought in the Schiphol Airport during a layover on a business trip many years ago. The recipe was for the Dutch Coupe crafted by Tess Posthumus at Door 74 in Amsterdam (now at Flying Dutchmen and Dutch Courage bars) to commemorate the abdication of Queen Beatrix of Netherlands in 2013. Once prepared, the Dutch Coupe proffered an orange aroma from the twist and the flower water over that of the Corenwyn's malt. Next, caramel and grape of the sip transitioned to a bitter malt swallow with a vegetal orange finish.

No comments: