Tuesday, May 11, 2021

the royal union

1 oz Calvados (Morin Selection)
1 oz Averna
1/2 oz Nux Alpina (Russo Nocino)
1/2 oz Amaro Nonino
2 dash Bittermens Mole Bitters

Stir with ice and strain into an old fashioned glass.

Two Tuesdays ago, I spied a reference to the Royal Union on Kindred Cocktails, so I followed the trail to Paul Clarke's The Cocktail Chronicles. Paul was introduced to Carrie Cole through DrinkBoston's Lauren Clark for an article that Paul was writing for Imbibe Magazine on cocktail bitters. Paul did not use Carrie's recipe that she created at Craigie on Main for the magazine, but he later posted the recipe on his blog in 2010. Craigie on Main was where I first met Carrie, and she ascended to bar manager before leaving for Eastern Standard in late 2011. The combination of Averna, walnut liqueur, and chocolate bitters was one that I recently tried in the Oakshade, so I was intrigued by this decade old recipe from Boston's past.
The Royal Union teased the nose with caramel, orange, apple, and walnut aromas. Next, a caramel-driven sip from the two amari closed in on an apple and bitter walnut swallow with a caramel-mint finish.

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