Friday, November 16, 2012

Carriage Redux

I think I'd like to recant and offer a slightly different version of the Golden Carriage as final.  This one is my favorite yet.

1 1/2 oz blended scotch
1/2 oz Matilde Poire
1/2 oz Cocchi Americano
1/2 oz dry vermouth (Noilly Prat here, other good brands would be welcome)
2 dashes orange bitters
2 dashes aromatic bitters (Angostura here)

Rinse a coupe with absinthe, let chill, etc etc.  Stir the above then strain into the coupe.  Garnish with a flamed orange peel.

This version is a little more dilute, and winds up comfortably filling the coupe.  I think I'm going to submit it for the next cocktail menu at the restaurant.

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