After Midnight Kind of Flavors

Follow @b_apothecary

I still have a bottle of Pisco infused with some dried apricots. Like in the Bolivar cocktail, a good use for the simple infusion was for diluting over the top single malt scotches like Lagavulin 16 to create a nice fruit and smoke contrast. Last night a guest wanted a bitter challenging drink so I served one up as so:

1 oz. lagavulin 16
1 oz. apricot infused pisco. (handful of dried apricots in a bottle)
1 oz. “cerasuolo” americano* (substitute vergano’s “americano”)spoonful of chestnut flower honey liqueur (2 parts cognac, 1 part chestnut flower honey in a bottle)
stirred with a flamed orange twist.

The drink really delivers on the fruit and peaty smoke contrast. And the different fruit elements overlap to create a very sexy shade of something like a plum or cherry, but definitely stone fruit summery goodness. The bitter is evidently wormwoody and helps to lengthen the finish of the drink. This is like S&M in a glass so only serve it after midnight.

*this drink uses some proprietary ingredients but besides the cerasuolo americano I made myself, the ingredients are pretty easy to construct. The main technique is to put stuff in a bottle and then strain after a week or so. The chestnut flower honey liqueur is so worth making. The alcohol works as a great solvent and a crystallized honeys with lots of comb solids can easily be made clear and easy to work with. Vergano’s Aperativo Americano is slowly popping up in major cities.

Follow @b_apothecary

1 thought on “After Midnight Kind of Flavors

  1. Your blog is interesting!

    Keep up the good work!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Discover more from Boston Apothecary

Subscribe now to keep reading and get access to the full archive.

Continue reading

search previous next tag category expand menu location phone mail time cart zoom edit close