3/4 oz Averna
1/4 oz Rothman & Winter Apricot Liqueur
1/4 oz Lemon Juice
1 barspoon Riga Black Balsam
Shake with ice and strain into a cocktail glass.
On Wednesday, Andrea and I made our way over to No. 9 Park where wine whiz Brendon was tending bar. Soon I was lured into the Fourth Voyage on the cocktail menu by the rhum agricole in the drink's description. One ingredient that was left out of the description was Riga Black Balsam which is a potable bitter liqueur from Latvia. Tasting it straight, this liqueur was a bit sharp and stinging with a lingering herbal note. It reminded Andrea of a "cacao-ish Fernet Branca," although this herbal note was related but not the same as Fernet's menthol-like one. Although in a pinch, Fernet Branca or Santa Maria al Monte might make a decent substitute. With the Fourth Voyage, its flavors would supplement the Averna rather well.
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at 
Posts
3 comments:
When you say "phenolic", do you mean "barnyard" or "bandage"? Trying to figure out the best sub.
Perhaps phenolic wasn't the right term. Related to menthol (which contains a ring, but not a phenol ring) in some ways was what I meant.
i have a whole bottle of Riga Balsam - this is a great starter. Back in Russia it was used mostly to flavor a black coffee... And the comparison to Fernet Branca is an interesting one - maybe i should try to use Balsam as a substitute...
Post a Comment