Monday, May 13, 2013

stagecoach traveler

1 1/2 oz Pierre Ferrand 1840 Cognac (*)
1 oz Aperol
1/2 oz Amaro S. Maria al Monte

Stir with ice and strain into a rocks glass rinsed with Lucid Absinthe.
(*) Now made with 3/4 oz rye whiskey and 3/4 oz Cognac.

For Andrea's second drink, bartender Ted Gallagher made her one of the drinks he had been working on that lacked a name. In fact, when Ted emailed me the name later that week, he also had updated the recipe from a Cognac base to a split spirits base of Cognac and rye akin to a Saratoga. The tasting notes below are for the way it was served that night with the brandy base though.
steel and rye milton ma cocktails
The Aperol's orange notes on the nose were spiced by the absinthe rinse's anise, and as the drink warmed up, the Cognac grape aromas became apparent. The orange notes continued into the sip where it joined the amaro's caramel, and the swallow presented Cognac and the S. Maria's herbal flavors and finished with the absinthe spice.

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