Friday, November 6, 2015

friar tuck

1 oz Perry's Tot Gin
1 oz Cocchi Americano
1/2 oz Combier Peche
1/2 oz Amargo Vallet

Stir with ice and strain into a coupe glass. Garnish with a grapefruit twist.
Two Tuesdays ago, Andrea and I had dinner at Mei Mei and wandered around the block to Audubon for drinks. Both Andrea and I were smitten by Audubon's cartoon-themed section options and ordered a pair. The one that she selected was bartender Taylor Knight's Friar Tuck. In the glass, the Friar Tuck shared a peach aroma accented by grapefruit oil notes. Orchard fruit and citrussy flavors on the sip were followed by juniper, peach, and herbal elements on the swallow. The success of the drink hinged on how well the peach liqueur paired with the Amargo Vallet bitter herbal notes; I previously noticed that peach worked well with Campari and Gran Classico in the Bitter Peach and the Campeche, so perhaps other peach-amaro pairings would blossom.

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