Saturday, October 9, 2010

seigniory club special

1 1/2 oz Rye Whiskey (Sazerac 6 Year)
1 oz Grapefruit Juice
1 tsp Maple Syrup
1 dash Rum (1/2 tsp Coruba)
1/2 Egg White

Shake once without ice and once with. Strain into a cocktail glass.

Saturday evening after a dinner at the Pulse Cafe in Davis Square, we headed home for a nightcap. For a drink, I selected the Seigniory Club Special from Ted Saucier's Bottom's Up. The drink was invented by Larry Denis, the head bartender at the Seigniory Club in Quebec; during that time, the club was an exclusive hotel that served as a private retreat for the rich and powerful. The only other reference to the bar there was in a post by Jamie Boudreau where he spoke of Larry Denis' Habitant cocktail.
On the nose, the Seigniory Club Special smelled a lot of maple syrup to me and of rye to Andrea. The sip was a sweet rye and grapefruit flavor with rich notes from the maple syrup and dark rum on the swallow. Overall, the drink was rather smooth from both the egg white and the lack of citrus bite as grapefruit is not all that sour like lemons or limes. Moreover, stylistically, the Seigniory Club Special reminded me of the gin-based Marco-Antonio from the La Florida Cocktail Book.

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