Saturday, September 19, 2020

la condesa

1 oz Apple Brandy (Morin Selection Calvados)
1 oz Mezcal (Fidencio)
1 oz Sweet Vermouth (Cocchi)
2 dash Mole Bitters (Bittermens)

Stir with ice, strain into a rocks glass with fresh ice, and garnish with a cherry.
Two Saturdays ago, I returned to Imbibe Magazine to make the La Condesa by bartender Eron Plevon at Alex&nder, the bar at the Copper & Kings Distillery in Louisville. The recipe reminded me of Jerry Thomas' split base Manhattan, the Saratoga, and the split base here of apple brandy and mezcal is one that has worked in drinks like the Sailor's Delight, Downtown at Dawn, and Moment in the Sun. In the glass, La Condesa shared an apple and smoke aroma with a fruit note from the cherry garnish mingling with the vermouth and brandy elements. Next, a fruity grape sip passed into apple, vegetal, and smoke flavors on the swallow with a chocolate finish.

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