Wednesday, December 25, 2013

windsor knot

1 oz Pierre Ferrand 1840 Cognac
1 oz George Dickel Rye (Sazerac 6 Year)
1/2 oz Dolin Dry Vermouth
1/2 oz Cynar
1 tsp Benedictine

Stir with ice and strain into a rocks glass containing a large ice cube. Garnish with an orange twist.

After the Act of Faith, I decided to make a recipe posted by Gary Regan in his 101 Best Drinks of 2013 series. That libation was the Windor Knot created by Richard Yarnall of Orange County's Bartender's Cabinet. The combination of ingredients reminded me of a Vieux Carré where the Cynar and dry vermouth took the place of the classic's sweet vermouth and bitters.
The Windor Knot showcased an orange oil nose over an otherwise herbal aroma. Caramel and malt on the sip gave way to rye and Cognac on the swallow and bitter herbal and vanilla-like notes on the swallow. Overall, the Windsor Know was not as grape driven as the Vieux Carré but equally as good as a sipper.

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