Saturday, March 23, 2019


1 jigger Rye Whiskey (2 oz Old Overholt)
2 dash Curaçao (1/4 oz Pierre Ferrand Dry)
2 dash Absinthe (20 drop St. George)
2 dash Dubonnet (3/4 oz)
1 piece Orange Peel
1 piece Lemon Peel

Shake with ice and strain into a cocktail glass.
Two Saturdays ago, I returned to Hugo Ensslin's 1916 Recipes for Mixed Drinks to make a drink called the Temptation that came across akin to the Deshler but with much less Dubonnet and a touch of absinthe instead of Peychaud's Bitters. Once prepared, the Temptation teased the nose with rye, grape, and orange aromas. Next, dry grape and malt set up the sip, and the swallow gave in with rye, orange, chocolate, and bitter herbal flavors with an anise, lemon peel, and orange peel finish.

No comments: