Friday, October 15, 2010

fecamp 500

2 oz Applejack
3/4 oz Benedictine
1/2 oz Lemon Juice
1/2 oz Honey Syrup
2 dash Bitter Truth Lemon Bitters

Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.
On Sunday night, the Franklin Southie and LUPEC Boston teamed up to throw a birthday celebration for Benedictine which was created 500 years ago at the Fécamp Abbey. Benedictine graciously was donating money to one of LUPEC Boston's favorite charities, On the Rise, and providing free cocktails for the event. The drink I asked bartender Peter Cipriani to make me was the Fécamp 500. The drink was rather lemony from the aroma to the sip. Honey followed the fruit notes with the Benedictine complexity rounding off the drink on the swallow. The Fécamp 500 was a bit drier than I expected given the ingredients, and it had a nice crispness to it to match the evening's weather.


Sarah P said...

Ooo, I think I'd really like this one. Think I could use an agave nectar syrup instead of honey to make it vegan?

frederic said...

Probably would work the same as the two have similar sweetnesses (keep in mind that honey syrups are often diluted though to make them more pourable and mixable, often 2:1 and sometimes more and sometimes less) and the honey isn't as dominant of a contributor to the flavor profile.