101 Best New Cocktails: Golden Rose by Anthony Le, O Bar and Dining, Sydney, NSW, Australia
Anthony Le, O Bar and Dining, Sydney, NSW, Australia
“Summer is here in Australia, the service is crazy and people are impatient. That drives me to make drinks with complexity, yet speedy (which I batched, and stored in the freezer in this case). I also want to show off pisco, as the place is a slightly Peruvian theme. I hope to break of the normality of cocktail that pisco is normally involved, sour, so I made a martini style drink. It’s easy enough to trump a white wine on a hot summer night, yet have enough depth for concerned drinker.” Anthony Le
45 ml (1.5 oz) pisco (preferably Campo de Encanto)
10 ml (.33 oz) Gran Classico Bitter
1 barspoon apricot brandy (preferably Joseph Cartron Abricot)
1 barspoon grappa (preferably Domenis Storica, or any floral, fruity grappa)
3 drops rosewater
1 orange twist
Rinse a chilled cocktail glass with absinthe. Stir over ice a little longer than usual (we are looking for 25 to 30 ml dilution) and strain into the glass. Squeeze the twist over the drink, then discard.
gaz sez: Finally someone is taking pisco to the next level. Nicely done, Anthony. These ingredients work together like a well-rehearsed Flash-Mob!
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