1 oz Laird's Apple Brandy (Laird's Bonded)
1/2 oz Benedictine
1/2 oz Punt e Mes
2 dash Peychaud's Bitters
2 dash Absinthe (1/3 bsp St. George)
Stir with ice, strain into a cocktail glass, and garnish with a cherry.
When I got back from my trip to Kentucky two Thursdays ago, I was in the mood for a nightcap. Therefore, I selected from my drinks-to-make list a New York-inspired riff on the La Louisiane called the New Yorleanian. The recipe was crafted by Abigail Gullo of the Crescent City's Compere Lapin and was published in a Maxim Magazine article on riffs on New Orleans' classic cocktails. Her concept was inspired by growing up by the apple orchards in Hudson Valley, NY, and the combination reminded me a bit of the Town Crier, Green Street's Picon-less variation on the Creole, and Drink's 1919.
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