April 18, 2014 – The Republic Steakhouse
Black & Fall
3/4 oz. Cognac
3/4 oz. Calvados
1/4 oz. Cointreau
Stir in a mixing glass filled with ice. Strain into a chilled cocktail glass.
I got to chatting and forgot to ask what Cognac Ryan used. Calvados and Cointreau was available, and as usual, I asked for absinthe instead of Pernod. As with a lot of cocktails in the book with cool-sounding names, the actual drink kind of fell flat. Not horrible, just not all that good. Nothing really stood forward; I wouldn’t have been able to guess any of the components except for the absinthe, and even that wasn’t all that noticeable. I had not tasted Calvados before, and when I did, I was surprised. I had expected an apple brandy to taste more like…. well… apples. It definitely was different than grape brandy.
Calvados has a very long history. Made in the Calvados department (named for a cluster of rocks in the English Channel) in the French region of Lower Normandy. The first known Norman distillation was carried out by “Lord” de Gouberville in 1554.
Cointreau is a type of triple sec (orange-flavoured liqueur made from the dried peels of bitter and sweet orange) produced in Saint-Barthélemy-d’Anjou, France.
Afiyët oslun! (Azeri)