1/3 Curacao. (3/4 oz Cointreau)
2/3 Brandy. (1 1/2 oz Maison Surrenne Petite Champagne Cognac)
1 Dash Absinthe. (Dash Verte de Fougerolles Absinthe)
Shake (Stir, please) well and strain into cocktail glass.
I’d read this recipe yesterday, and made it from memory. Ended up Accidentally subbing Cointreau in for Curacao. It is already plenty sweet, so I’m not sure I entirely regret the accident.
I’ve made so many Gin cocktails with Absinthe, it’s very interesting to see how it reacts to the Brandy. With Gin the synergy is almost always around the anise flavors of the Absinthe and Gin. With Brandy, different flavors come out. I’d call this a a very flowery cocktail. It reminds me of orange blossoms.
However, in the absence of any other mitigating elements, the combination of Brandy and Cointreau is a little harsh. I would guess Grand Marnier or Curacao with the Brandy would be a bit smoother.
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.