Sunday, April 29, 2018

chinese cocktail

2 dash Angostura Bitters
4 dash Crème de Noyaux (1/4 oz Tempus Fugit)
4 dash Curaçao (1/4 oz Pierre Ferrand)
1 spoon Sugar (omit)
Curlier Cognac (1 oz Courvoisier VS)
Rum (1 oz Rhum Barbancourt 8 Year)

Stir with ice, strain, and garnish with a lemon twist.

After the Moreaa Fizz, I decided to make the Chinese Cocktail in Louis Fouquet's 1896 Bariana which I was recently reminded of in my reading. The book pointed out that the better known Chinese Cocktail was published by Franck Newman in his 1904 American-Bar book, and Newman's recipe was adopted by Robert Vermeire and Harry McElhone; I made the latter drink as it appeared in the 1935 Old Waldorf-Astoria Bar Book. Whereas the better known Chinese Cocktail has rum, Maraschino, curaçao, grenadine, and Angostura Bitters, this one split the spirit base with Cognac, swapped the Maraschino for the also nutty crème de noyaux, and opted for sugar instead of grenadine, but overall, the general feel of the two is similar.
In the glass, the Chinese Cocktail came across almost tea like with fruit and tannin notes, so opting for a Chinese tea cup was surprising apt. On the nose, the lemon twist's oils joined Cognac and nutty noyaux aromas. Next, a dry cherry-like sip gave way to rum, brandy, and nutty apricot flavors on the swallow with a bitter clove and allspice finish.

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