Monday, July 23, 2012

sangre du nord

2 oz Gin (Farmer's)
1 oz Orange Juice
1/2 oz Cointreau
1/4 oz Pernod (Henri Bardouin Pastis)

Shake with ice and strain into a cocktail glass. I added an orange twist.

Two Fridays ago, we started the evening with an older drink from No. 9 Park that was captured in Food & Wine: Cocktails 2007. The Sangre du Nord was a variation on the classic Monkey Gland that the No. 9 Park bartenders made for the "Americans in Paris" exhibition opening at Boston's Museum of Fine Arts.
The Sangre du Nord presented a complex orange aroma from the juice, twist, and liqueur that was spiced with the pastis' anise. While the drink was very orangy, the sip was more juice- and the swallow more peel-flavored. Moreover, the swallow had a bit of herbal complexity from the gin and pastis.

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