Friday, March 1, 2013

cappa cocktail

1 1/2 oz Plymouth Gin (Ryan & Wood Knockabout)
1 1/2 oz Pineau des Charentes
1/2 oz Luxardo Maraschino Liqueur

Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.

Two Saturdays ago, I decided to make a cocktail that Gary Regan posted about called the Cappa Cocktail. The drink was created by Ms. Franky Marshall of The Tippler and The Monkey Bar in New York City, and the spirit-fortified wine-Maraschino trio and proportions reminded me of the Creole Contentment. Instead rye and Madeira in the Creole Contentment, the Cappa called for gin and Pineau des Charentes, and this recipe won her a recent Plymouth mixology contest.
franky marshall cappa cocktail
The lemon twist's oils and the Maraschino liqueur aroma also contained a floral note. A clean, sweet grape sip was followed by gin and then Maraschino on the swallow. Overall, I was quite impressed at how well the Pineau des Charentes worked with the Maraschino liqueur.

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