Saturday, February 20, 2021

sade's taboo

2 oz Hine H Cognac (Pierre Ferrand Ambre)
3/4 oz Cocchi Americano
3/4 oz Dolin Sweet Vermouth (Cocchi)
1 dash Bittermens Grapefruit Bitters (2 dash Bittercube Jamaica #2)

Stir with ice and strain into a coupe.
Saturday two weeks prior, I was flipping through the Death & Co. Cocktail Book and spotted the Sade's Taboo created by Jessica Gonzalez in 2009. Overall, the recipe seemed like a brandy version of the Hoots Mon so I was intrigued. Once prepared, the Sade's Taboo began with a Cognac, orchard fruit, and grape bouquet. Next, the vermouth's grape continued on into the sip where it was followed by Cognac and pear-like flavors on the swallow.

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