Friday, April 24, 2009


1 oz Brandy (Courvoisier VSOP)
2 oz Lillet Blanc
1/3 oz Apricot Brandy (Rothman and Winter)
1 dash Angostura Bitters

Stir with ice and strain into a cocktail glass.
The other night while making dinner, I was flipping through Salvatore Calabrese's Complete Home Bartenders Book when the Incognito caught my eye. Salvatore described the cocktail as "a classic apertif with a nicely rounded flavor dominated by the softness of Lillet." In the drink itself, the apricot liqueur paired up rather nicely with the Lillet yielding a citrus-fruit result. Andrea liked the sharpness of the drink with the the Angostura bitters balancing some of the notes in the apricot. The brandy served to give the drink a little heft but, unlike many cocktails, was not the focus on the drink.

No comments: