First, just a reminder that Sunday, April 24, 2011, is our monthly exercise in folly, Savoy Cocktail Book Night at Alembic Bar. If any of the cocktails, (they also have a great beer selection,) on this blog have captured your fancy, stop by after 6 and allow the skilled bartenders, (and me,) to make them for you. It is always a fun time.
Dissolve 1 Lump of Sugar. (1 tsp Caster Sugar)
1 Lump of ice. (1 Big Ice Cube)
1 Glass of Brandy. (2 oz Cognac Dudognon Reserve) Use medium size glass (…and garnish with freshly grated nutmeg).
Coming from the land of Brandy Old-Fashioneds, Wisconsin, it is interesting to make an even older drink and probably its mixological forefather, the Brandy Toddy.
Again, all we’re doing here is making an old-fashioned and leaving out the bitters.
Given my Wisconsin heritage, I figured I should bypass my usual California Brandy, for something a bit more celebratory, maybe a Cognac. The Cognac Dudognon Reserve is about as celebratory as I get, that is, on a state employee’s wages.
The music in the video this week is somewhat unfamiliar to me, something Mrs. Flannestad brought home, a Dubstep entity named Mount Kimbie.
This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.