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.
Apogee
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.
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* 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.
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Previous chemist cocktail corner creations:
Tuscan Strawberry
