Swann's Way
Shake, strain, up, garnish with a dried apricot on a pick.
Nice topped with sparkling wine—an Odette, maybe?
- Apricot predominates for me. Wife says she tastes Sucrets and I can see that. — ★★★
- Parmenides — Cognac, Aromatized wine, Herbal liqueur, Absinthe, Lemon juice
- Ties That Bind — Cognac, Pineau des Charentes, Bénédictine, Bigallet China-China, Lemon juice, Lemon peel
- Trampled Rose — Scotch, Apple brandy, Aromatized wine, Bitters, Lemon juice, Raspberry syrup
- Zuccotti — Rye, Sweet vermouth, Cherry Liqueur, Bitters, Lemon juice, Cinnamon syrup
- D'Artagnan — Armagnac, Madeira, Bitters, Lime juice, Maple syrup
Rafa,
This is nice, but the Cognac gets a bit lost. I was thinking about subbing 1/2 oz of the Cocchi for Pineau des Charentes, but that may be getting toward a new drink. Thanks, Zachary
Zachary,
Maybe increase the Cognac to 1 1/2 oz? I was trying to make a drink to use my Apry in, and wanted to use Pierre Ferrand 1840 to bolster the apricot notes, not to give the drink much of a brandy character per se. As it is, this is basically a Hoop-La by way of a Self Starter. Your shaken Cognac and Pineau idea sounds intriguing--maybe a Pompadour riff?
Thanks,
Rafa