1 oz Lillet Blanc
1 oz Sweet Vermouth
1 oz Orange Juice
Shake with ice and double strain into a cocktail glass. Garnish with a candied orange wheel.
Last Wednesday, I met Andrea down at Stoddard's Fine Food & Ale. We had not been there since the Pernod Absinthe Bar Crawl last June, and this would be our first time sitting at the bar itself instead of at a table during an event. While last time we did not have a chance to see the menu, I was quite impressed at the number of classics -- around 18, each with the year they were first published -- along with a few of their originals and a couple of modern ones like the Red Hook. For my first drink, I asked bartender Nate to make me one of their originals, the Scarlet Monk. The drink was created by bar manager Eric Cross; although Nate could not recall which drink Eric had based the Scarlet Monk off of, it reminded me more of a Bronx than an Abbey Cocktail.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicauszKPKCCqOA1DpgC6xzkuBpWdGoqTLfKSdl_maSxPCdZBBS4LrBKCIXaQ1hK0zjHmFmNUFoEVyxVY1LryvIBINqzloxIXQ5VxUCUVVGyYFMAbffZ_jm5egAyyz276-01yP9Bk303wE/s320/scarletmonk503.jpg)
2 comments:
I should get out those hibiscus flowers right now. This looks swell.
Report back if you find a good concentration and infusion time pairing!
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