Friday, January 29, 2021

mr. burgess

2 oz Hardy VS Cognac (Pierre Ferrand Ambre)
1/2 oz Walnut Liqueur (Rosso Nocino)
1/2 oz Aperol
2 dash Cardamom Bitters (Bitter Housewife)
2 dash Grapefruit Bitters (Bittercube Jamaica #2)

Stir with ice, strain into a cocktail glass, and garnish with a grapefruit twist.
Two Fridays ago, I reached for my collection of The Cocktail Hour booklets and found an interesting one that I had not made before in the 2013 brandy volume. That recipe was Mr. Burgess by Vincenzo Marianella at Santa Monica's Copa d' Oro, and he named it after a famous motorcycle engineer. In the glass, the Mr. Burgess delivered a grapefruit oil aroma over Cognac notes to the nose. Next, a caramel and vaguely fruity sip drove into a Cognac, orange, and walnut swallow with a cardamom finish.


Paul said...

Do you think you could substitute the cardamom bitters for Angostura or Walnut bitters ?


CocktailVirgin said...

It might work. I'd go with a single dash of Angostura since they're punchier than most cardamom bitters, or stick with 2 dash walnut bitters (or 1 of each?).

Viscouse said...

Tried neat...did not like. Too intense, despite my love for nocino & cardamom. Threw in some ice, waited a moment, and holy bananas...this is my favorite drink. I somehow didn't get the grapefruit you did, replaced instead by a delicious nose of cardamom. The rest matched perfectly and...YAY! Submitting to Mixel.
Adding...somewhat unpleasant latent aftertaste of sugar. :(

CocktailVirgin said...

I think my make of cardamom bitters is a bit more subtle than others. It did not take a strong role here as it did in yours. Cheers!