With a daily cocktail menu that constantly changes, new inspirations area always necessary. Sometimes this comes in the shape of a book (old recipes leading to new recipes,) a drink we had (I have been making a bunch of dealer's choice cocktails this week based off of the stunning Martini I had at the Normandy Club in Los Angeles last week) or a new ingredient we've picked up.
This week's orders carried with them one of the always amazing liqueurs from Giffard, the Banane du Bresil. A perfectly balanced banana liqueur with amazing depth and character, we may have used it every day in different formats throughout the week. I in particular became mildly obsessed. This is one of the three or four cocktails I made over the course of last week and the one I was probably the most excited about. Reworking the classic build of the Manhattan (2 parts whiskey to 1 part vermouth,) I incorporated Pierre Ferrand 1840 Cognac and balanced it's natural sweetness with Dolin Dry. For body I added an 1/8 ounce of rich honey syrup, and a dash of absinthe and a barspoon of the Giffard Banane for depth. A little lemon twisted over the top brightened the nose and incorporated the ingredients, while also giving a nod to the dry Manhattan garnish. While still mingling with the nutty, black licorice flavors of winter, spring and summer are around the corner, making this cocktail a perfect transition piece. Please see below for the full recipe and remember, all spirits are available for purchase "over the bar counter" for at home mixing.
Plays on Plays
2 oz Pierre Ferrand 1840 Cognac
1 oz Dolin Dry Vermouth
1 dash Leopold Brother's Absinthe
1/8 oz Honey Syrup (3:1 ratio)
1/8 oz Giffard Banane du Bresil
Add all ingredients to a mixing glass with ice and stir until chilled. Strain into chilled cocktail glass and garnish with a lemon twist. Enjoy!
--Jacyara de Oliveira--