Tuesday, October 24, 2017

church key

1 1/2 oz Bols Genever
1/2 oz Rothman & Winter Pear Liqueur
1/2 oz Simple Syrup
3/4 oz Lemon Juice
1 bsp Allspice Dram (1/8 oz St. Elizabeth)

Shake with ice and strain into a cocktail coupe.
Two Tuesdays ago, I was browsing the Barnotes app when I spotted the Church Key that Billy Helmkamp created for the 2009 menu at Chicago's Whistler. Since I enjoyed the combination of Genever and pear in the Smokey the Pear as well as Helmkamp's Free Rider, I decided to give this one a go. Once served, the Church Key offered a malt and pear aroma. Next, the Genever's malt joined lemon and orchard fruit notes on the sip, and the swallow gave forth Genever's bitter herbal elements in addition to pear and allspice flavors.

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