Wednesday, May 30, 2012

the red light

1 1/4 oz Bols Genever
1 1/4 oz Grand Marnier
1/3 oz Underberg Bitters

Stir with ice and strain into a cocktail coupe glass.

Two Fridays ago, I had purchased a bottle of Underberg Bitters to make the Red Light from Beta Cocktails. The recipe was created by Charles Joly at Chicago's Drawing Room for their menu in early 2010. At first I wondered if he had perfectly balanced the Underberg and felt that a half ounce was too much; however, I became skeptical when I realized that the 20mL bottle had enough to make two of these drinks.
The drink began with an aroma filled malt, orange, and gentian notes. The sip was filled with orange and malt flavors, and the swallow started with the Underberg's bitter notes and ended with some lingering herbal ones from the Genever. Later, as the drink warmed up, the Grand Marnier's orange began to appear more in the swallow. Over all, it was quite well balanced so perhaps the third of an ounce was a mark of trial and error more than convenience; moreover, the Red Light had the feel and flavor of a classic Fancy Cocktail with the spirits, orange liqueur, and bitters format.

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