1 1/2 oz Siete Leguas Añejo Tequila (Cimarron Reposado)
3/4 oz Carpano Sweet Vermouth (Alessio)
3/4 oz Amaro Nonino
1/2 oz Lustau East India Solera Sherry
1 tsp Marie Brizard White Crème de Cacao (Bols)
3 dash Bittermens Mole Bitters
1 dash Orange Bitters (Angostura Orange)
Stir with ice and strain into an old fashioned glass with a large ice cube.
Two Mondays ago, I spotted a reference to the Baudouine at the NoMad bar in London, and I soon located the recipe in
The NoMad Cocktail Book. The drink created by Gino Pellarin at the original Manhattan location was perhaps named after a historic building that was build in 1896 in the Classical Revival Style including a small Greco-Roman temple on the upper levels and that is located around the corner from the bar (until the New York City location closed in 2021). There are three reposado tequila-based drinks containing Amaro Nonino on the blog, and they are all from Death & Co. or their alumni:
West of East India,
Spaghetti Western, and
Los Amargos, so I was interested to see NoMad's take on it. In the glass, the Baudouine ascended to the nose with a raisin and vegetal aroma. Next, grape and caramel notes on the sip developed into tequila, chocolate, orange, and dried fruit flavors on the swallow.
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at 
Posts
2 comments:
Always nice to find another complex tequila cocktail that has nothing in common with margaritas. I see you've been using Alessio rosso a lot recently; it would be a good choice to pair against the significant amount of Nonino Quintessentia in this drink. As fate would have it, I've been out of Alessio rosso for awhile and my local fine wines & spirits shop has been unable to get it out here in the provinces. It may be sitting on one of those ships waiting to navigate the Strait of Hormuz. For the Baudouine I used a mix of Cocchi Storico and Dopo Teatro (I'm now out of that, too). I like the way the white creme de cacao peeks through on the finish. Does the Baudouine have/need a garnish?
My store was out of Cocchi Vermouth di Torino, so I revisited the Alessio. I still prefer CVdT, but I am waiting for my 1L bottle to run its course.
Post a Comment