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Ambrosia

26 May
Ambrosia

Ambrosia

After a week’s hiatus (anniversary celebration… we were at The Republic, but I was too surprised and delighted to feel like “working”), I’m back at it. Thanks for being patient!

May 23, 2014 – The Republic Steakhouse

Ambrosia
Dashes of lemon juice
Dashes of triple sec
3/4 oz. brandy
3/4 oz. Calvados
Champagne

Shake first four ingredients well over ice. Strain into a Champagne flute, and fill with Champagne.

With my blessing, Chris used Cointreau instead of triple sec. The usual Gruet sparkling white replaced the Champagne, and Christian Brothers provided the brandy. Chris also added a lemon twist to spruce the look up a bit. This is a pretty strong drink, unlike the previous Champagne cocktail-like drinks (see the Alphonso and Champagne Cocktail). In Ryan’s words… it’s not a froofy drink. Tart, fizzy, and definitely “winey”. Overall, it wasn’t bad, but it wasn’t a keeper.

Teie terviseks! (Estonian)

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Posted by on May 26, 2014 in Brandy

 

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