Tuesday, March 14, 2023

crutch cocktail

3/4 oz Pierre Ferrand 1840 Cognac (*)
3/4 oz St. Germain
3/4 oz Dubonnet Rouge
3/4 oz Lemon Juice

Shake with ice and strain into a cocktail coupe.
(*) The book has Picou Spirits Brandy Sainte Louise, but this was changed to mirror the event sponsors.
For my second cocktail off of the eight drink menu for the book launch party for Neal Bodenheimer's Cure: New Orleans Drinks and How to Mix 'Em at Chickadee, I selected the Crutch Cocktail. The book attributed the recipe to Ricky Gomez at Cure and compared it to an absinthe-free Corpse Reviver #2. I could tell from the name and ingredients that it was a modern update of the Crux that replaced St. Germain for Cointreau akin to how Sam Ross' Sunflower did a similar flowery swap for the Lillet in the Corpse Reviver #2. Here, the Crutch met the nose with grape and lemon aromas. Next, lemon and grapefruit notes on the sip hobbled into grape and Cognac flavors on the swallow.

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