Monday, November 9, 2020


1 oz Laird's Apple Brandy (Laird's Bonded)
1 oz Pierre Ferrand 1840 Cognac (Pierre Ferrand Ambre)
3/4 oz Cocchi Sweet Vermouth
3/4 oz Cocchi Americano
2 dash Scrappy's Grapefruit Bitters (Bittercube Jamaica #2)

Stir with ice and strain into a cocktail coupe.
Two Mondays ago, I ventured into The NoMad Cocktail Book and spotted Jessica Gonzalez's 1903. The 1903 reminded me of a Corpse Reviver No. 1 from the Savoy Cocktail Book with the vermouth aspect split with Cocchi Americano plus the addition of grapefruit bitters. Once prepared, the 1903 let loose an apricot, grape, and grapefruit aroma. Next, grape and pear notes on the sip led into apple, Cognac, and herbal flavors on the swallow.

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