Thursday, July 8, 2010

elixir alpestre

2 oz Bols Genever
3/4 oz St. Germain Elderflower Liqueur
1/4 oz Becherovka
1 dash Angostura Orange Bitters
6 drop Pernod Absinthe

Stir with ice and strain into a coupe glass; garnish with a lemon twist.

Early last week, we stopped into Eastern Standard for a drink. Bartender Josh Taylor wanted to make me the Elixir Alpestre, the cocktail that Bobby McCoy won the St. Germain Can-Can Classic with last month. Unfortunately, Josh could not locate one of the ingredients, the Becherovka liqueur, at the bar or in the stockroom; it was probably rotated off until autumn when Easter Standard favorites like the Metamorphosis return. Therefore, we made the drink at home last Thursday.
The Elixir Alpestre started with an aroma of lemon oil and the malt of the Genever. The sip was dominated by the Genever and St. Germain, while the swallow contained the Becherovka spices and Bols botanicals such as the former's clove and the latter's wormwood-like note. The swallow also contained a small hint of absinthe which increased as the drink warmed up; indeed, as the absinthe increased in prominence, it became obvious how well the flavors in the Bols and the Pernod paired together. Andrea commented that it was a ballsy drink for Bobby to submit as it seemed to highlight the Bols Genever more than it did the St. Germain. Luckily, the judges were able to appreciate the beauty of this drink as a whole!

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