Tuesday, September 27, 2022

terra firma

3/4 oz Suntory Toki Japanese Whisky (Kavalan Classic)
3/4 oz Laird's Bonded Apple Brandy
3/4 oz Dolin Blanc Vermouth
1/4 oz Benedictine
1 dash Angostura Bitters

Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.
Two Tuesdays ago, I decided to make a drink from Jeffrey Morgenthaler in Punch Drinks called the Terra Firma. This recent creation at Portland's KEX Hotel was crafted as a Vieux Carré riff utilizing Japanese whisky and apple brandy in place of the rye and Cognac, respectively. Once prepared, it proffered lemon, whisky, and herbal aromas to the nose. Next, a white grape sip entered into whisky, apple, and herbal flavors on the swallow.

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