Tuesday, April 29, 2008

saratoga cocktail

1oz Brandy (Hine H Cognac)
1oz Whiskey (Weller Bourbon)
1oz sweet vermouth
2 dashes aromatic bitters (Fee Bros Whiskey-Barrel Aged)

Garnish with a lemon twist. Recipe from pg. 255 of Imbibe! by David Wondrich.

Notations above as prepared by Hugh @ES for Husband and surrogate-husband (I was sticking with gin for the evening, for whatever reason). I'm always skeptical of Bourbon but in this context, it was actually quite good -- for me, in that "oh, I'll drink that" way versus "oh, I'll order that". The recipe as printed called for Rye whiskey instead of Bourbon, and Angostura bitters by name.

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