Saturday, January 10, 2015

Dutch Cognac

This started off because I wanted a Dutch Quarter, but I had blueberry syrup instead of blackberry, and I recalled from my new Death & Co book that chocolate pairs surprisingly well with the malty notes of genever. It took a little tweaking to get there but I like the result.

2 oz Bols barrel-aged genever
1/4 oz blueberry syrup
1 dash Luxardo maraschino liqueur
2 dashes Regan's No. 6 Orange Bitters
3 dashes Bitter Truth Xocolatl Bitters

Build over a large ice cube in an old-fashioned glass; stir to combine and don't even think about garnishing.

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