an equal opportunity eater.
Taking the neurosis out of food, one meal at a time.
Friday, April 15, 2011
Weekend Cocktail for a lazy Evening
Since my daughter moved to Manhattan I've been trying to acquire the taste. Mixologists recommend rye, so I've been buying rye bourbon. I like the sweet, the bitter, and the iciness.
However, before a swinging artistic event, three of us stopped into Fraiche, a trendy/swank restaurant in the ever-aspiring-to-be-somewhere Culver City. This time the bartender used orange peel, searing it with a match to intensify the aromatics. I sipped, savored, and approved. So did AH. Later in the week I tried this at home, and this is what I came up with.
Fill your shaker halfway with ice.
Add 2 ounces bourbon ( I really like Buffalo Trace or Bulleit)
Add a splash of angoustura bitters
Then a splash of Regan's orange bitters.
Add one ounce sweet vermouth.
Swizzle, and let it sit in the cocktail shaker, so the drink chills completely, without getting watery.
Pull out your previously chilled cocktail glass, strain drink into glass. Garnish with orange peel.
And relax! Your taxes are filed. Aren't they?
If not, sip celebrate that this year you can wait until Monday--