101 Best New Cocktails: Aromatherapy Cocktail by Julien Escot, Papa Doble, Montpellier, France
Adapted from a recipe by Julien Escot, Papa Doble, Montpellier, France.
50 ml (1.65 oz) Hennessy Fine de Cognac
20 ml (.66 oz) The Bitter Truth Elixier
15 ml (.5 oz) Xanté pear liqueur
1 cinnamon stick, broken in two
1 star anise
1 lemon twist, as garnish
Stir over ice (with the cinnamon and the star anise in the mixing glass) and strain into an old-fashioned glass filled with extra-cold solid ice. Squeeze the twist over the drink, then add as garnish.
gaz sez: I love the Xanté pear liqueur, too, and it plays a major role in this drink. It’s the Bitter Truth’s Elixier, though, that holds everything together as far as I’m concerned. This is another case of keeping it simple in order to produce a complex potion.
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