Thursday, September 14, 2023


1 1/2 oz Gin (Beefeater)
3/4 oz Sweet Vermouth (Cocchi)
1/2 oz Cognac (Du Peyrat Selection)
1 dash Absinthe (20 drop St. George)

Stir with ice, strain into a coupe, and garnish with a lemon twist.
Two Thursdays ago, I returned to the Raising the Bar book by Jacob Grier and Brett Adams and became intrigued by the Wiffin. The recipe was adapted by David Wondrich who based it off a description of a drink in a P.G. Wodehouse short story "The Passing of Ambrose." Overall, the concept reminded me of a more gin than Cognac version of the classic Ampersand with the addition of absinthe as well. In the glass, the Wiffin wafted lemon, grape, pine, and anise aromas to the nose. Next, a grape-driven sip led into gin, Cognac, herbal, licorice, and anise flavors on the swallow. Overall, the Cognac donated body to an almost Martinez-like libation.

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