1/2 oz Dolin Dry Vermouth
1/2 oz Punt e Mes
1/2 oz Luxardo Maraschino Liqueur
1 dash Bitter Truth Orange Bitters
Stir with ice and strain into a rocks glass. Flame an orange peel over the top and drop in.
Tuesday, November 9, 2010
le quebecois
1 1/2 oz Old Overholt Rye
1/2 oz Dolin Dry Vermouth
1/2 oz Punt e Mes
1/2 oz Luxardo Maraschino Liqueur
1 dash Bitter Truth Orange Bitters
Stir with ice and strain into a rocks glass. Flame an orange peel over the top and drop in.
After the Banks Rum at Drink on Wednesday, Andrea and I decided to get a late dinner and a nightcap at Bergamot. For a beverage, I asked bartender Paul Manzelli to make me the Le Québécois off of the cocktail menu. Kai Gagnon, Bergamot's wine director and the creator of this drink, took his inspiration from the Brooklyn and the Red Hook by combining the two in his tribute to Quebec. Le Québécois started with a burnt orange oil and rye aroma. Whiskey with hints of citrus on the sip led into a combination of Punt e Mes' bitter and Maraschino's funky notes on the swallow. Overall, Le Québécois was a good addition to the Manhattan family despite being named for a neighborhood a little ways out from the Big Apple.
1/2 oz Dolin Dry Vermouth
1/2 oz Punt e Mes
1/2 oz Luxardo Maraschino Liqueur
1 dash Bitter Truth Orange Bitters
Stir with ice and strain into a rocks glass. Flame an orange peel over the top and drop in.
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2 comments:
It's interesting how similar this drink is to the Quebec Cocktail...
Seems like the Quebec Cocktail is nothing more than a Brooklyn made with Canadian whisky instead of rye? Well, Kai did declare the Brooklyn as one of his influences, and this drink is not really either of them. Curious though...
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