Pale Blue Eyes

Sometimes I feel so happy
Sometimes I feel so sad
Sometimes I feel so happy
But mostly you just make me mad
Baby, you just make me mad

My friend Lance from My Life on the Rocks reminded me that for a Blue Curacao drink challenge I made another cocktail based on the Blanche.

Pale Blue Eyes

2 oz Plymouth Gin
1/4 oz Blue Curacao
1/4 oz Anisette
Dash Orange Bitters

Stir to chill, strain into cocktail glass and garnish with long orange peel.

As it is blue, I named it after one of my favorite Velvet Underground songs.

Thought of you as my mountain top
Thought of you as my peak
I thought of you as everything
I’ve had, but couldnt keep
I’ve had, but couldnt keep

To be honest, the drink would probably be better with Brizard Orange Curacao, but then I’d have to think up a new name.

Linger on your pale blue eyes
Linger on your pale blue eyes

Blanche Cocktail

Blanche Cocktail

1/3 Anisette (1/2 oz Anis del Mono Dulce or as Mrs. Underhill calls it, “Devil Juice”)
1/3 White Curacao (1/2 oz Brizard Orange Curacao)
1/3 Cointreau (1/2 oz Cointreau)
(dash Regan’s Orange Bitters)

Shake (stir, please) well and strain into cocktail glass.

Still trying to make my peace with these pesky after dinner cocktails. Imagining they are intended to be served with coffee, I made my self a cup of tea to go with it. It’s actually pretty tasty trading leisurely sips of the darjeeling tea and Blanche Cocktail. I felt very “Euro”. Orange and Anis weren’t flavors I expected to go together quite this well. Still, very sweet.

There are a few different styles of Absinthe. Verte, which is colored, post distillation, by macerating various herbs in the distillate (primarily Petit Wormwood and Lemon Balm) and Blanche which is uncolored. The Swiss were, and still are, quite famous for the high quality of their Blanche Absinthes.

Fairly certain this cocktail is probably named after the “Blanche” style of Absinthe. If I had used white curacao, the cocktail would be a pearly, opalescent pale white like a Blanche Absinthe. Unfortunately, I only have orange curacao, so the cocktail is a pearly, opalescent pale orange.

BTW, I added the orange bitters because I suspect Curacao used to have more of a bitter orange kick than the style Brizard currently makes it in. One day I’ll have to try the stuff that actually comes from Curacao.

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.