Kina Quest 3: Compare and Contrast

Previous Kina Lillet rants:

The Quest for Kina Lillet

Kina Quest 2: Necromancing the Stone

Lillet Americano Comparison

Ok, so taste off.

First, Modern Lillet Blanc. Light fresh wine. Strong Orange flavor. Little to no spice or bitter component.

Second, Cocchi Americano. Sweet heavy wine. Strong Orange Flavor. Strong cinnamon spice flavor and lingering quinine finish.

Third, Jean de Lillet 2004. Sweet heavy wine. Little to no orange flavor. Little to no bitter or spice component.

Dammit! I still like Cocchi Americano best!

There’s no denying Jean de Lillet is a nice wine. It’s just not very bitter. It strikes me more as an attempt to produce a relatively reasonable French Dessert Wine (say Sauterne) substitute from blending wines. I like it for that and will happily drink it. It is still cheaper than real Sauterne and nearly as tasty. But it has no real quinine component that I can detect.

Of course that won’t stop me from trying to mix with it.

Barney Barnato

Barney Barnato Cocktail

1 Dash Angostura Bitters.
1 Dash Curacao. (1/3 barspoon Luxardo Triplum Dry Orange Liqueur)
1/2 Caperitif. (1 oz Jean de Lillet 2004)
1/2 Brandy. (1 oz Osocalis California Alembic Brandy)

Stir well and strain into cocktail glass. (Orange Peel.)

This is actually quite nice! Another dash of Angostura bitters and we’d be cooking with gas.

Carrol Cocktail

Carrol Cocktail

Carrol Cocktail

2/3 Brandy (2 oz Pierre Ferrand Ambre Cognac)
1/2 Italian Vermouth (1 oz Carpano Antica)

Stir well and strain into cocktail glass. Add a pickled walnut or onion.

Enjoyed this more than I thought I would.

It’s not quite as enjoyable as the “Brandy Special” or “Brandy Vermouth” cocktail. Still more enjoyable than you would think, with a two ingredient cocktail.

Oddly, I actually had some pickled walnuts in the refrigerator. I cut it in half, since it was a bit big, and frankly, expensive. Tasty. Kind of blows the cocktail out of the water, though.

Reminds me a bit of The Bottle Gang’s Antipasto Martini.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.