Saturday, October 17, 2009

Le Chapeau

October 11, 2009

Christian Drouin Calvados
Punt e Mes
brown sugar
Fee Brothers Whiskey Barrel Bitters

Shake ingredients and fine strain into a cocktail glass. Garnish with a half-sugar rim.

This one is kind of a Manhattan-Sidecar marriage. It's rich with spice, and slightly tangy.


Mr. Manhattan said...

I'd love the know the proportions on this. Also: are you getting all the brown sugar to dissolve just by shaking or would you recommend muddling w/ (for example) the lemon and bitters first?


Michael (AKA Mr. Manhattan)

The Bar said...

Hi Michael,

The brown sugar is actually made into a simple syrup with a bit of apple cider syrup to punch up the calvados. We used 1.5 oz. calvados, 0.5 oz. each of Punt e Mes, lemon, and syrup, and 2 dashes of bitters. We also did a version without the lemon and 1 oz. of Punt e Mes that was more Manhattan-esque.

Thanks for your question!

Mr. Manhattan said...

Cool! I assume the apple cider syrup comes from Bates & Schmidt---or are you making this from scratch too? Also: is the brown sugar simple 1:1 or 2:1?


The Bar said...

Good guess on the Bates & Schmidt! The simple was 2:1, and the final mix was 80% simple, 20% apple.

Mr. Manhattan said...

Awesome! Thanks for all the details. I look forward to making this one at home.