Monday, October 3, 2016

taylor precedent

1 oz Laird's Bonded Apple Brandy
1/2 oz Carpano Antica Sweet Vermouth
1/2 oz Cinnamon Syrup

Shake with ice and strain into a flute glass rinsed with Green Chartreuse. Top with ~3 oz Simonnet-Febvre Crèmant de Bourgogne Brut sparkling wine. The original drink recipe includes a brandied cherry as a garnish (omitted here) and another recipe adds a dash of Bittermens Tiki Bitters in with the build instead of the Green Chartreuse rinse.

Two Mondays ago, Andrea and I had dinner near Kenmore Square and we decided to have a nightcap at the Hawthorne. For a drink, I asked bartender Jared Sadoian for the Taylor Precedent that was subtitled "champagne maintain." When I asked about the drink's provenance, Jared was a little unsure other than that Hawthorne alumni Katie Emmerson had found it and put it into the drink database. With a little sleuthing, I discovered that the drink was created by Meaghan Dorman and Kyle Hittmeier at Raines Law in New York City. Another recipe for their Taylor Precedent exists that includes a dash of Bittermens Tiki Bitters in the mix instead of the Green Chartreuse rinse, but both include autumnal apple pie flavors by combining Laird's brandy and cinnamon rounded out with sweet vermouth.
The Taylor Precedent proffered a herbal aroma from the Green Chartreuse rinse. Next, a crisp, carbonated wine sip transitioned into apple and cinnamon spice on the swallow. Overall, the combination had quite a bit of elegance from the flavor balance of the sparkling wine with the other ingredients.

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