Decolletage

by Gaz Regan · Monday, April 30th, 2012 · 101 Best New Cocktails, 101 Best New Cocktails 2011

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe for a chance to be included in next year’s list.

Decolletage
Adapted from a recipe by Chris Hannah, French 75 Bar,New Orleans.

“When I first heard the word decolletage spoken aloud I was dazzled . . . and then after discovering its meaning I was enchanted. I was determined to create a cocktail worthy of its name—enjoy.” Chris Hannah.

45 ml (1.5 oz) El Tesoro reposado tequila

30 ml (1 oz) Dubonnet Rouge

15 ml (.5 oz) Aperol

7.5 ml (.25 oz) Fernet Branca

1 orange twist, as garnish

Stir over ice and strain into an ice-filled brandy snifter (or double old-fashioned glass). Break the twist over the drink, then add as garnish.

gaz sez:  Chris gets extra points for being “determined to create a cocktail worthy of” the name decolletage,  He’s a man after my own heart.  His creativity, which has been widely, and deservedly, acknowledged in the cocktail community, is shown off with shiny brass buttons in this drink.  It’s a Decolletage that teases to the point of the areolae.  The tequila, Dubonnet, and Aperol all make sense in terms of pretty much knowing that they’ll play nice together in the sand box, but then the Fernet comes along and the bar is automatically raised.  Will it commend the glass?  And the answer is no.  It adds layers and layers of complexity, but it also allows all the other ingredients play their part.  Nice one, Chris.

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