Friday, June 8, 2018

eye opener

1/2 jigger Brandy (1 1/2 oz Camus VS Cognac)
1/2 jigger French Vermouth (1 1/2 oz Noilly Prat Dry)
2 dash Curaçao (1/4 oz Pierre Ferrand Dry)
2 dash Maraschino (1/4 oz Luxardo)
2 dash Absinthe (1 bsp Butterfly)
2 dash Orange Bitters (Regan's)

Stir with ice, strain into a cocktail glass, and garnish with a cherry and a lemon twist.
Two Fridays ago, I pointed my night's drink search to the pages of Ted Saucier's Bottoms Up. There, I was lured in by the Eye Opener that seemed like a Metropole Cocktail with a combination of Fancy and Improved flourishes. Once prepared, the Eye Opener shared a lemon oil, Cognac, and orange peel aroma to the nose. Next, a semi-sweet white wine sip gave way to Cognac, nutty, orange, and absinthe flavors on the swallow. I later discovered that this recipe was rather similar to the Morning Cocktail from Boothby's 1934 World Drinks And How To Mix Them.

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