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A Spontaneous Libation for your Consideration

L'Amour de L'Or

Posted by Cocktailian. Created by Jason Westplate.
1 1⁄2 oz Ginger liqueur, Domaine de Canton
1 oz Bourbon, Maker's Mark 46
1⁄2 oz Lemon juice
3 oz Champagne (Blanc de Blancs)
1 twst Lemon peel
Instructions

Shake Canton, bourbon and lemon juice with ice; pour into chilled coupe glass. Add champagne, and garnish with a twist.

Notes

I used a Blanc de Blancs champagne because a sparkling chardonnay will have stronger apple and lemon notes.

I replaced the original brandied cherry garnish with a twist of lemon--I felt the flavor and appearance was more appropriate with the addition of champagne

History

A fizz take on Domaine de Canton's "The Gold Rush"--itself basically an altered cold version of a Hot Toddy. I did, however, change the bourbon to Maker's 46, because its stronger vanilla and oak flavors prevented the muting of whiskey notes when combined with champagne

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From the Knowledge Vault

Bourbon: Finding the Good Stuff

This is the seventh in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

So look… this doesn't work in Oregon. The best thing to do here is to keep an eye on the Next Month Price Change list, and find things that you want that are going way down in price. Most recently, this was the infamous Laphroaig 10 for $20.25, but about a year ago, A. de Fussigny Tres Vielle Cognac dropped from $220 to $100 a bottle, and if you know that it’s a 50 year old Cognac that hasn’t been made in 10-15 years… well, let’s just say it was worth the drive to Eugene to pick up two bottles.

It also doesn’t work in Washington, which is too new at the private liquor sales game to have dusty old bottles lying around. There’s a lot of clean, bright new liquor stores and some helpful people, but taxes being what they are up there… I’d just avoid wasting a lot of time looking in Washington for liquor.

Recent Additions

  • Sylbaris — Rhum Agricole, Averna, Suze, Falernum, Bitters, Absinthe, Lime peel
  • San Buena Ventura — Japanese Whisky, Mezcal, Crème de Banane, Pineapple liqueur, Averna, Bitters, Orange
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  • Cardinale (Naren Young) — Gin, Dry vermouth, Contratto Bitter

Recent Discussion

  • Re Cardinale (Naren Young), 1 day 8 hours ago Shawn C commented:

    Curated a few typos, added history, changed to altered recipe, added Naren Young to the name. I tried this with Lo-Fi dry vermouth, and Contratto Bitter as specified, but didn't have the somewhat odd and floral and fruity Dorothy Parker Gin, so I used Rock Rose Gin. The Lo-Fi has some anise character. The resultant color is a pale pink. Overall the proof was a little low and flavor somewhat thinner than hoped. I then made the IBA version of the Cardinale, which had a more intense hot pink hue, more alcohol heat, and more bitter and wine character.

  • Re Cardinale (Naren Young), 4 days 6 hours ago Shawn C commented:

    This isn't really a Cardinale. Probably should be re-named as some sort of variation since it uses somewhat different ingredients in somewhat different ratios. The IBA version (2024) is a 2:1:1/2 with gin/dry vermouth/Campari. Contratto bitter isn't really a direct sub for Campari, and Lo-Fi "dry" vermouth is to the sweeter side of a dry vermouth from what I understand. No need for Dorothy Parker gin unless making a specific bartender's recipe.

    The original 1950's Cardinale used dry white wine (Riesling) instead of vermouth. The ratios were 3 gin: 2 wine: 1 Campari. Modern versions use Gin/dry vermouth/Campari in various ratios.

  • Re Midnight Shift, 5 days 11 hours ago yarm commented:

    Here's the post and photo when Jacob made this for me in 2012:
    https://cocktailvirgin.blogspot.com/2012/11/midnight-shift.html

  • Re Babbo's Toddy, 1 week 1 day ago Dannynannady commented:

    Made this drink for a regular and he was over the moon. Tried it myself and found it to be super warming and complex. A really nice combination of flavors. Amazing toddy variation.

  • Re Bijou (Dry Vermouth), 1 week 1 day ago danoman89 commented:

    Shockingly easy drinking with Beefeaters. Would probably make it with a more bracing gin next time- seems like it can stand up to something stronger