3/4 oz Yellow Chartreuse
3/4 oz Lemon Juice
1/2 oz Cinnamon Syrup
1 barspoon St. George Absinthe
2 dash Angostura Bitters
Shake with ice and strain into a rocks glass. Garnish with a lemon twist.
Wednesday, July 16, 2014
howling winds
1 3/4 oz Ansac Cognac
3/4 oz Yellow Chartreuse
3/4 oz Lemon Juice
1/2 oz Cinnamon Syrup
1 barspoon St. George Absinthe
2 dash Angostura Bitters
Shake with ice and strain into a rocks glass. Garnish with a lemon twist.
One of the elegant drinks that appeared on the Russell House Tavern in the fall was a Champs-Élysées riff created by bartender Adam Hockman. To the classic, he supplemented the flavor profile with additional spice and herbal elements via absinthe and cinnamon syrup. Once mixed, the Howling Winds offered a lemon and Cognac aroma with notes of anise as the drink warmed up. A lemon and honey sip gave way to a Cognac, herbal, anise, and spice swallow with a cinnamon finish. While created for the autumn and winter weather, the Howling Winds still remains a popular drink through the spring and now summer months.
3/4 oz Yellow Chartreuse
3/4 oz Lemon Juice
1/2 oz Cinnamon Syrup
1 barspoon St. George Absinthe
2 dash Angostura Bitters
Shake with ice and strain into a rocks glass. Garnish with a lemon twist.
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1 comment:
Interesting and well balanced, the absinthe notes a bit more dominant than I expected.
http://imgur.com/3CcMUCW
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