Wednesday, August 8, 2018

frightened tiger

1 1/2 oz Macchu Pisco
1/2 oz Lime Juice
1/2 oz Orgeat
1/4 oz Suze Gentian Liqueur
1/4 oz Apricot Liqueur
2 dash House Persimmon Bitters (*)
1 Egg White

Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.
(*) Substitute another fruit-forward bitters here in a pinch.
Two Wednesdays ago, I ventured over to Backbar after my day shift at River Bar. There, I found a seat at Kat Lamper's bar, and it was a pleasant surprise since she had just gotten back from her extended European travels. For a cocktail, I requested the Frightened Tiger which was bartender Joe Manthey's Pisco Sour riff that complemented the pisco's complexity with orgeat, apricot, and gentian flavors. Once prepared, the Frightened Tiger was full of grapefruit oil aroma that preceded a creamy lime sip. Next, pisco and earthy gentian met almond and apricot on the swallow.

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