Friday, April 2, 2010

burnt fuselage

1 oz Pierre Ferrand Ambre Cognac
1 oz Grand Marnier
1 oz Noilly Prat Dry Vermouth

Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.
For my second drink at Green Street, I pulled a recipe from their cocktail book (an even larger set of recipes than the 6 page big cocktail menu) and ordered the Burnt Fuselage from Derric Crothers. This equal parts recipe can be found in the 1927 Barflies and Cocktails book, and Paul Clarke did a decent job of describing its history over at the Cocktail Chronicles. The drink had a rich orange nose from the Grand Marnier; when this was combined with the fresh lemon oil, the aroma smelled very much like Derric had used an orange peel as a twist instead of lemon. The Grand Marnier provided a robust orange flavor as well, and its sweetness was partially countered by the equal part of dry vermouth; still, the balance was a bit on the sweet side for me. The Cognac donated a vanilla aftertaste which followed the vermouth and Grand Marnier spice on the swallow.

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