Friday, July 19, 2013

chemist cocktail corner: apogee

Husband has been experimenting again.  This apparently is a Franken-cocktail, assembled from the appendages of several recipes in his vintage recipe books.

The first incarnation tasted like a cherry life saver.  Seriously.  However, illustrating the amazing power of garnishes*, the addition of a twist of orange peel completely transformed the taste into a subtle, complex, super tasty drink.  Not at all resembling liquid candy any more.  Freaking magic.

Yes, these pictures were taken on my stove.  It was the only white background I could find.  
Don't judge me.  

1.5--2 oz vodka
3/4 oz (ish) fresh lemon juice (~1 lemon, yes you read that correctly)
3/4 oz Creme Yvette or Parfait Amour**
2 dashes Regan no. 6 orange bitters
~1 Tablespoon simple syrup
splash of Maraschino
twist of orange peel (no pith)

Combine all ingredients except garnish in a cocktail shaker with plenty of ice.  Shake well to mix and chill, and strain into a chilled glass.  Twist orange peel over surface of liquid***, rub along lip of glass, and drop into drink (or delicately balance it on the edge, if you can manage it).  Enjoy.


* Seriously, don't skip garnishes.  They are not after-thoughts.  If anything, this adventure in vintage cocktail recipes has taught me that garnishes are totally legit ingredients.  Ignore them at your peril.  

** Parfait Amour is a violet-based liqueur.  Creme Yvette is a proprietary liqueur based on violet and a bunch of other stuff.  I like Yvette better on its own as a digestif, but weirdly tend to like Amour better when mixed into things.  The drink pictured was made with Parfait Amour; when made with Yvette it's more of a fuscia color. 

*** Yes, this really does stuff.  Reportedly there's slow-motion video out on the internet somewhere of the oils spraying out from the twist and infusing into the drink.  Need to look that up someday.  

Previous chemist cocktail corner creations:

Tuscan Strawberry

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