Tuesday, March 10, 2020

the bedford nest

3/4 oz Bourbon (Old Grand Dad Bonded)
3/4 oz Aged Rum (Barbancourt 8 Year)
1 oz Dry Vermouth (Noilly Prat)
1/4 oz Benedictine
1/4 oz Apricot Liqueur (Rothman & Winter)
2 dash Peychaud's Bitters

Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.

The night that I returned home from my New York City trip, I wanted a cocktail but did not have the energy to search through a few books until I found one that fit my mood and that I had not made before. Therefore, I began scheming and made a hybrid of a Brooklyn, Creole, and 1919. My time in New York City brought me to places that looked like speakeasies or were actually illegal drinking dens during Prohibition; indeed, my final moments before leaving to the train station were spent in a bar room up service stairs through an unmarked doorway. Taking the Brooklyn aspect from my first recipe idea direction, I dubbed this one the Bedford Nest after one of that borough's most infamous speakeasies during the 1920s.
The Bedford Nest snuck in with an orange, Bourbon, and apricot nose. Next, hints of caramel and orchard fruit plotted on the sip, and the swallow gave out whiskey, rum, herbal, and apricot flavors on the swallow with a cherry and anise finish.

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