101 Best New Cocktails: Harvard Bullet by Tim Ward, Ritz Bar, Paris, France.
Adapted from a recipe by Tim Ward, Ritz Bar, Paris, France.
“This cocktail matures in the bottle, it gets better with age the longer it’s in the freezer. Better do one yourself and you will find out. With all my respect to you, Mr Regan.” Tim Ward.
525 ml (17.33 oz) cognac VSOP (I use Martell VSOP Ritz Edition)
135 ml (4.5 oz) Dubonnet Rouge
40 ml (1.33 oz) water
20 or so dashes Angostura bitters
1 orange twist, as garnish
Combine the cognac, Dubonnet, water, and bitters in a 750-ml bottle and freeze overnight but two weeks is even better. A sediment will form so before serving the bottle must be shaken to awake the drink. Pour into a chilled cocktail glass, flame the twist over the drink, then add as garnish. Add a splash of champagne for an aperitif.
gaz sez: Wow! This is a clear example of how bottle-aging makes a fabulous difference to a drink, and since it’s served straight from the freezer this is a high-octane potion, too. I have a bottle of this in my freezer right now, and it’s almost five of the clock, so . . .
This is one of 2012’s 101 Best New Cocktails.
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