Monday, April 15, 2019

the doubting duck

1 1/2 oz Manzanilla Sherry (Lustau Fino)
1 oz Dry Vermouth (Noilly Prat)
1/2 oz Yellow Chartreuse
1 dash Celery Bitters (housemade)
1 dash Orange Bitters (Regan's)

Stir with ice, strain into a cocktail coupe, and garnish with a lemon peel-olive pick (lemon twist floated).
Two Mondays ago, I was in the mood for something on the lighter side, and I began flipping through my Food & Wine: Cocktails collection when I spotted the Doubting Duck in the 2016 edition. The recipe was crafted by Washington, DC bartender Derek Brown, and this aperitif had a Chrsanthemum-like feel to it; perhaps it could be viewed as a Puritan Cocktail with sherry subbing in for the gin. Once stirred and strained, the Doubting Duck swam to the nose with a celery, lemon, and herbal bouquet. Next, crisp white wine on the sip was rounded by Yellow Chartreuse's honey notes, and the swallow conjured up savory wine flavors with a briny celery finish.

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