deauville cocktail

3/4 oz Germain-Robin Brandy
3/4 oz Lecompte Calvados
3/4 oz Cointreau
3/4 oz Lemon Juice
Shake with ice and strain into a cocktail glass. Garnish with a long lemon twist. Recipe from Savoy/Trader Vics/Duffy.

Last night, Tim and Jess invited me out to go to the opening night of Craigie on Main to see what sort of bar Tommy had set up. Between the chaos of trying to coordinate Tim coming from commuter rail from the North Shore and Jess en route from Pittsburgh, I arrived first at Craigie to discover a note that they were indeed open but closed that night for a private party. Plans changed to one of the other 3 {!} fine cocktail establishments in Central Square, Green Street.

While looking over Green Street's food menu, the Deauville stood out again, a drink that is not on their short or long cocktail lists but resides right next to the desserts with three other cocktails. I asked Andy McNees to make it my first drink. I did not watch him make the first half of the drink so I nicked the recipe from a variety of cocktail books this morning. All had the same recipe save for Boothsby's The World's Drinks and How to Mix Them which had it as a Calvados, Chartreuse, raspberry syrup, and lemon juice cocktail. The best my research could do was to trace the drink's history back to the 1930's in New Orleans.

The Deauville was a tad sweet for my tastes as of late but it was well balanced with the sourness of the lemon juice. Overall, the drink was not too different from an old favorite of mine, the Hoop La (and the other cocktail names with the same recipe) which is the same equal parts recipe with Lillet Blanc subbing in for the Deauville's apple brandy.