Here it is! First drink, first post. Here’s to many more to come!
A note on the horrible photo: My apologies. Michael (my staff photographer… love ya, hon!) didn’t have his camera with him, so all we had was my sad little iPhone 3GS that doesn’t have a flash. I figured a bad photo was better than no photo, so… there it is. Let’s hope the next one is better!
February 28, 2014 – The Republic Steakhouse
A&B (Charles Schumann, 1982)
1 oz. Armagnac
3/4 oz. Bénédictine
Mix with ice in a low ball glass.
Made with Cerbois Bas Armagnac V.S.O.P. This was on the sweet side, but not cloying. The herbal Bénédictine gave it a bit of a cough-droppy vibe, but not unpleasantly so. For me, I’d enjoy this best, I think, as an after-dinner drink; it’s not as sweet as a port.
Armagnac is type of brandy from the Armagnac region of Gascony (France). Like it’s brother Cognac (from the Cognac region to the north), Armagnac is distilled from a regional white wine and aged in oak barrels.
Bénédictine is an herbal liqueur beverage developed in the 19th century and produced in France. Unfortunately, other than the name there is no connection to Benedictine monks.