Posts Tagged ‘brandy’
Posted by The Editorial Desk / Thursday, April 23rd, 2009
By Natalie Bovis-Nelsen (AKA: TheLiquidMuse.com)
Photography by Moshe Zusman
The artists of yore were known for their drinking habits and hard-living ways. In today’s bars, we can find many a drinker waxing poetic past the midnight hour. Therefore, this creation by D.C.-area mixologist Derek Brown is the perfect tipple for the Bohemian cocktailing crowd, especially because absinthe is once again legal. Brown credits “the absinthe cocktails of two artistic giants—Hemingway’s Death in the Afternoon (champagne and absinthe) and Toulouse Lautrec’s Tremblement du Terre (absinthe and cognac)”—with inspiring his take. “It is surprisingly refreshing and definitely inspires artistic vision.”
Etouffer un Perroquet
1/2 ounce brandy
1/2 ounce absinthe
Approximately 2 ounces champagne
1 lemon twist
Shake brandy and absinthe, with ice. Strain into a champagne flute and top with champagne. Garnish with the lemon twist.
(April 2009)
Posted by The Editorial Desk / Monday, November 24th, 2008
By Natalie Bovis-Nelsen (AKA: TheLiquidMuse.com)
Courtesy of Barsol Pisco
Latin influences are heating up our bars, and the latest trend features a distilled grape spirit called pisco. Both Chile and Peru produce the eau-vie, and each considers the Pisco Sour its national cocktail. The friendly rivalry is now stretching beyond South America, as norteamericanos, too, embrace this grape brandy with brazos abeirtos.
Pisco Sour
2 1/2 ounces pisco
1 ounce lime juice
1 teaspoon sugar
1/4 ounce pasteurized egg white
Dash Angostura bitters
Vigorously shake pisco, lime juice, sugar and egg white with plenty of ice. Strain into a sours glass. Garnish with a dash of bitters.
(September 2008)