bouchot

1 1/2 oz Calvados (Morin Selection)
3/4 oz Cocchi Americano
3/4 oz Suze Gentiane Liqueur

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist. Two Sundays ago, I spotted a reference to a drink that Sother Teague created for the podcast Sauced called the Bouchot to complement the episode's mussels dish. This fruity White Negroni riff was named after the fence posts for farming intertidal mussels. Overall, the flavor concept reminded me a little of my Tin Can Telephone with apple brandy and gentian liqueur that utilized sweet vermouth and a touch of Benedictine instead of Cocchi Americano. Once prepared, the Bouchot gave forth a lemon and gentian herbal aroma. Next, pear notes on the sip opened up into apple, herbal, and grapefruit flavors on the swallow.