3/4 oz Pierre Ferrand Curaçao
3/4 oz Lemon Juice
Shake with ice and strain into a Champagne flute. Top with ~2 oz Louis Bouillot Blanc de Blancs Brut sparkling wine, and twist an orange peel over the top and discard.
Two Tuesdays ago, we paid a visit to the bar at Bergamot where bartender Paul Manzelli was at the stick. For a drink, I asked him for the April in Paris which he created using all French ingredients. The recipe appeared like a cross between a French 75 and a Sidecar, and Paul named it after a Count Basie jazz album.
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at 
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2 comments:
How's the Ferrand Curaçao? I've been tempted to pick some up, but haven't pulled the trigger yet.
We bought it but haven't cleared our old curaçao bottle just yet to open the new one.
From my taste out, it is a bit fuller flavored than the Senior Curaçao that I use (perhaps due to the brandy base), but not as orange as many triple secs. Apparently, the dry in the name means that bartenders cannot use it the same for sweetness, but it is still plenty sweet. I have not experimented with recipes that I am familiar with balancewise to determine this.
Pierre Ferrand doesn't make bad products so I have a try, but alas, it is still sitting on my shelf waiting for the last 2-3 ounces or so of the older bottle to go.
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