Le Bateau

7 Aug

The recipe, was originally made out of necessity lacking the triple sec for the Skipper? I had jotted down (source unknown or forgotten, help please) and subbing St. Germain in it’s place. Finding it is equally good, it is a new house standard.

1 oz Pisco (Capel)
1 oz Sweet Vermouth (Dolin)
1/2 oz Cynar
1/4 oz Fernet Branca
1/4 oz St. Germaine
Dash orange bitters (subbed for flamed orange garnish)

The nose is Fernet and Cynar all the way, but not overpowering. I personally love Fernet, but it is too much for many palates. This drink is a great introduction to Fernet for those with adventurous yet sensitive palates. The Fernet also pairs with the Cynar quite nicely and will be explored more in future recipes. The vermouth and the pisco lay down a strong canvas for the other flavors to play on, and the St. Germain comes through on the swallow, providing a nice floral note without mucking up the other flavors, the moderate 1/4 oz prevents it from being cloying in sweetness. Bitters were subbed in lieu of orange zest. Well rounded and delicious.


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