101 Best New Cocktails: The Fruited Pig by Chad Larson, Cafe Maude at Loring, Minneapolis, MN
The Fruited Pig
“I was working on my opening cocktail list and I have used this spiced syrup and grapefruit combo before. I wanted to use the Pierre Ferrand 1840 in a cocktail and this seemed like the one I wanted it in. I added the Bittermens bitters and the hops in there kicked the grapefruit notes to a higher level. I was missing something and added the Pig’s Nose scotch and that tied the whole thing together. I already have turned several people on to scotch who never really cared for it! It seems like to be a gateway cocktail to enjoy scotch!” Chad Larson.
45 ml (1.5 oz) Pierre Ferrand 1840 Original Formula cognac
22.5 ml (.75 oz) Pig’s Nose scotch whisky
22.5 ml (.75 oz) fresh ruby red grapefruit juice
15 ml (.5 oz) Spiced Tea Syrup*
12 drops Bittermens Hopped Grapefruit bitters
1 grapefruit twist, as garnish
Shake vigorously over ice and strain into a chilled cocktail glass. Squeeze the twist over the drink, then add as garnish.
*Spiced Tea Syrup: Combine 1 teabag of Republic of Tea Cinnamon and Cardamom Tea and 180 ml (6 oz) boiling water in a small saucepan and steep for 30 minutes. Add 200g (1 cup) demerara sugar and heat until sugar dissolves. Cool to room temperature and store in the refrigerator.
gaz sez: Another hybrid cocktail that calls for two base spirits, cognac and scotch in this case. It’s a weird marriage, but it works real well in this case. I think that it’s actually the spiced tea syrup that makes it possible for Pierre Ferrand to kiss the Pig’s Nose nicely here, and the dozen drops of Bittermens Hopped Grapefruit bitters doesn’t go unnoticed, either. Nice work, Chad.