Sunday, January 9, 2022

someone else

1 oz Macallan 12 Year Scotch (Famous Grouse)
1 oz Boissiere Dry Vermouth (Noilly Prat)
1/2 oz Cynar
1/2 oz Marie Brizard Apricot Liqueur (Rothman & Winter)

Stir with ice and strain into a cocktail coupe.

I was perusing Kindred Cocktails when I spotted a recipe that reminded me of the Alto Cucina called the Someone Else. The similarities of the drinks where this had apricot in place of the other's elderflower liqueur were no coincidence for both were created by Stephen Shellenberger circa 2008 when he was working at Dante in Cambridge, MA. While the Alto Cucina ended up in Imbibe Magazine in 2009, this one was posted by Stephen on eGullet and left unnamed. When an eGullet user suggested "Who Else?" as a name as in "who else besides Stephen would craft this?", Kindred Cocktails' Dan Chadwick dubbed it "Someone Else" for the database. The switch to Cynar-apricot liqueur made me think of the One One Thousand, and I wondered how that pairing would change it from the elderflower version that I was already familiar with.
The Someone Else met the nose with an apricot and floral aroma. Next, caramel and stone fruit notes on the sip stepped aside for Scotch and herbal flavors on the swallow with an apricot finish.

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