Sunday, September 27, 2009
The Jerry Thomas Project The Improved Brandy Cocktail
Today I made the Improved Brandy Cocktail which I don’t think was improved upon at all. Unlike the Brandy Cocktail that was rich and satisfying with beautiful vanilla undertones and a sweet cherry nose this drink bordered on medicinal. I made the drink three times, first using Lucid Absinthe – a French absinthe (the first on the U.S. market). I like mixing with it because it has a strong anise flavor and my favorite absinthe we carry, the Kübler; I like to save for sipping. The drink was a little rough with the Lucid, so I tried making it with Kübler – which changed the drink ever so slightly (I was hoping to get a bit of the creamy mouth feel you find in the Kübler) but I would like it with a bit more anise flavor so I would definitely add more. The finish created bumps on the tongue like peppermint. I would also squeeze more lemon oil in the drink than he recommended, as I would like the citrus to stand out a little more. I made the drink again, the third time using bourbon which was much more delicious, bordering on the flavor profile of a sazerac.
I’ve decided that it might be helpful to have Mr. Thomas’s recipes in ounces for those who want to make them at home. (Maybe a bit of a translation after more than one hundred years).
5 ounces of brandy
1 dash of Kübler absinthe
2 dashes of Maraschino Liqueur
3 dashes of simple syrup (I might leave this out)
2 dashes of Angostura bitters
1 large piece of lemon rind (squeeze to expel the oil into the drink)
Shake and strain into a martini glass
Squeeze the lemon oil into the cocktail after you’ve strained