Friday, December 28, 2018

golden brown

1 1/2 oz Bonal Gentiane-Quina
3/4 oz Rye Whiskey (Old Overholt)
3/4 oz Lemon Juice
1/2 oz Cinnamon Syrup
1 dash Angostura Bitters
1 Egg White

Shake once without and once with ice, strain into a cocktail glass, and garnish with a lemon twist and freshly grated cinnamon.
After work two Fridays ago, I sought out the Haus Alpenz website for a recipe to make that evening. There, I was entranced by the Golden Brown created at Buffalo's Angelica Tea Room for it called for a base of Bonal Quinquina in an egg white Sour. Once prepared, the Golden Brown shared a lemon and cinnamon nose that preceded a creamy lemon and grape sip. Next, rye, grape, herbal, and cinnamon flavors rounded out this Sour that was well matched for the colder weather.

1 comment:

Dagreb said...

Stays for a day
Never a frown...