1 oz Daron Fine Calvados (Morin Selection)
1 oz Linie Aquavit
>1/4 oz Green Chartreuse
1/4 oz Demerara Syrup
1 pinch Salt (3 drop 20% Saline)
Stir with ice and strain into a double old fashioned glass rinsed with Laphroaig Scotch.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47hLiWHEeeD85ImnqxPtzvo24Cn8z1I2HV4BxwIxsMoibyrebRuIjC8weWsski_G0bKLgUM1cDJQEQnBlwidtNbuoQ8P35AJvb3xHPPhAPhEMzl4IpzirIpI7P-JneamDuQD-wnnC0uJFX6zUnieAiMTNfT5DwwkVRuV5WS4tnml1rYm2MgBliNBDGWt2/s320/therestisnoise_ig400.jpg)
Two Tuesdays prior, I returned to the online recipe flashcards for Chicago's The Violet Hour, and I stumbled onto the apple-herbal The Rest is Noise from their Summer 2022 menu. The flashcards described it as a "Scandanavian smoky Sazerac", and the photo I took reminded me of Pouring Ribbons'
Parade of the Fairies despite Chartreuse being the only overlapping ingredient. Once prepared, The Rest is Noise started off with a peat smoke aroma from the Laphroaig rinse. Next, apple notes on the sip continued on into the swallow where they were joined by complementary herbaceous and caraway flavors.
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