Monday, August 20, 2012


3/4 Brandy (2 oz Courvoisier VS Cognac)
2 dash Dry Vermouth (3/4 oz Noilly Prat)
1 dash Benedictine (1/4 oz)
1 dash Orange Blossom Water (8 drop)
1 dash Angostura Bitters

Stir with ice and strain into a cocktail glass. Depending on the strength of your orange blossom water, adjust the dash size accordingly.
Two Wednesdays ago, I began flipping through Pioneers of Mixing at Elite Bars: 1903-1933 and found the Governor. Once mixed, the drink offered a savory grape aroma. The dry vermouth's wine notes filled the sip along with a richness from the brandy and the liqueur. On the swallow, the Cognac flavor was spiced by the Benedictine and Angostura Bitters, and it ended with a lingering floral note from the orange blossom water. Andrea commented that with the Governor's dryness and bitter notes, it would probably be less of a crowd pleaser and more of an advance placement drink; perhaps switching to a bianco vermouth might make the Governor more universally appealing though.

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