Wednesday, November 9, 2016


2/3 Brandy (1 3/4 oz Camus VS Cognac)
2 dash Sweet Vermouth (3/4 oz Alessio)
2 dash Curaçao (1/4 oz Pierre Ferrand Dry)
1 dash Picon Bitters (1/4 oz Amer Picon)

Stir with ice and strain into a cocktail glass.
Two Wednesdays ago, I sought out Pioneers for Mixing at Elite Bars: 1903-1933 for the evening's nightcap. There, I spotted the Frisby that appeared like a bitter orange-tinged Brandy Manhattan. I was curious if it was named after the flying disc, but not only is that spelled Frisbee, it was not invented until the 1940s after the recipe's publication. The Frisby is one of the many drinks in that book that pair curaçao with Picon such as in the White Rat to achieve a more complex bitter citrus flavor. The Frisby once prepared offered a grape aroma with dark orange notes to the nose. Next, the vermouth's grape continued on into the sip, and the swallow began with brandy and bitter notes and ended with an orange flavor from the two liqueurs.

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