orchard sour

2 oz Germain-Robin Brandy (Courvoisier VS Cognac)
1/2 oz Apricot or Peach Liqueur (Mathilde Peche)
1/2 oz Cinnamon Syrup
3/4 oz Lemon Juice

Shake with ice and strain into a coupe glass.Two Tuesdays ago, I had just entered my Bobcat's Tail into the Kindred Cocktails, and the database suggested the Orchard Sour as a related recipe. That drink was created by Darren Crawford at Bourbon & Branch in San Francisco as published by Camper English in Fine Cooking in 2011. The idea of a Sour sweetened by peach and cinnamon worked well in the Peachy Keen and the Probitas Swizzle and by apricot and cinnamon in the Southern Belle and Transatlantic Orbit, so I was hooked. With the Orchard Sour made with peach liqueur, it offered up peach and cinnamon aromas to the nose. Next, lemon and orchard fruit notes on the sip flowed into brandy, canned peach, and cinnamon flavors on the swallow.