Wednesday, November 11, 2015

nassau street cocktail

1 oz Apple Brandy (Boulard VSOP Calvados)
1 oz Punt e Mes
1 oz Cynar
2 dash Peychaud's Bitters

Stir with ice and strain into a cocktail coupe. Garnish with a Luxardo Maraschino cherry.

Two Saturdays ago for a night cap, I looked to Imbibe Magazine's new issue and spotted the Nassau Street Cocktail as an interesting apple Negroni variation. Chris Frankel of Houston's Spare Key concocted this three parter plus bitters and used Cynar as the amaro as have the Trident, Urban Anxiety, and the Ardent Spirit. Instead of vermouth, Chris utilized Punt e Mes which I frequently ask for when I get a Negroni.
The Nassau Street Cocktail offered an apple and funky herbal aroma. The apple continued into the sip where it mingled with the Punt e Mes' grape, and the swallow presented caramel and herbal flavors with a spice-driven finish.

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