Tuesday, January 9, 2018


1/2 Brandy (2 oz Courvoisier VS)
1/4 Sloe Gin (1/2 oz Averell Damson Gin)
2 dash Lemon Juice (1/2 oz)
1 dash Angostura Bitters
(+ 1 heavy barspoon Simple Syrup)

Shake with ice and strain into a cocktail glass.
Two Tuesdays ago, I picked up Pioneers of Mixing at Elite Bars: 1903-1933 and perused it for any skipped over gems. There, I spotted the Tribune that came across like a Sour version of the straight spirits Manhattan Exposition with brandy, sloe gin, and bitters as the common elements and with lemon juice in the former and dry vermouth in the latter. Once prepared, the Tribune presented a berry bouquet to the nose along with some darker notes from the Cognac. Next, lemon and red fruit on the sip led into brandy and tart fruit flavors on the swallow with a clove-laden bitterness on the finish.

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