Tuesday, April 6, 2010

sabath cocktail

3/4 oz French Brandy (Château de Plassons VSOP)
3/4 oz Port Wine (Sandeman Tawny)
1/2 oz Black Coffee
1/2 barspoon Sugar
1 Egg

Stir the sugar and coffee until the sugar is dissolved. Add rest of ingredients and shake without ice. Add ice, shake, and strain into a claret (wine) glass.

On Saturday night, I was flipping through Jacques Straub's 1914 Drinks when I was finally lured into making the Sabath [sic] Cocktail. Overall, the recipe was very much like the Coffee Cocktail, except that the Coffee Cocktail unlike the Sabath Cocktail, well um, strangely lacks coffee. With recent java-containing successes such as No. 9 Park's Orinoco and the coffee-infused pisco-containing Zambito, I was curious to see how well the Sabath Cocktail would fair.
The beginning of the sip contained the brandy's heat coupled with the coffee's roastedness, and this was followed by the coffee's pleasantly bitter aftertaste on the swallow. I was surprised at how well the port complemented the coffee perhaps through their respective richnesses. As the Sabath Cocktail warmed up, the coffee and port flavors became more apparent and the drink reminded me of a lot of coffee syrup.

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