Sometimes when the rain is coming down and the temperatures outside can't find their way out of the fifties, only certain cocktails seem appealing. Here in Seattle, that kind of weather is an inevitable part of spring. It's funny how the weather can so affect one's cravings. When the sun is shining, even if it is still only in the fifties, give me a bright sour, or something with grapefruit juice and color, or muddled basil. But with the rain and wind, I crave the warmth that only a nice boozy tipple with lots of backbone and flavor can provide. This is a job for whiskey. On such a Saturday, I was searching my favorite cocktail blogs looking for inspiration and came across this drink, the DuBoudreau, on Jamie Boudreau's blog. The drink was origianlly created by Jim Meehan of PDT in NYC. I had the Toronto Cocktail in the back of my head, and I am not completely sure why I didn't just make that delightful drink. In any case, this drink spoke to me and I guess I just had a hankering for Fernet Branca. Alas, I have no regrets.
Strain into a chilled cocktail glass
Garnish with a lemon twist
The nose is dominated by the distinct, sharp herbal aroma of the Fernet. The lemon oils are present as well, but they seem to be acting as a sidekick. The drink opened with the distinct taste of rye mingling with the lemon oils on the surface. The Dubonnet and St. Germain mellow out the more robust flavors and add a touch of sweetness and a bright herbal complexity to the drink. The finish is long and pleasant with the combination of the spiciness of the rye and the mint and menthol flavors of the Fernet. This drink is complex, balanced, and very drinkable, which is a feat considering the powerful elements at play. The Fernet is tempered, the rye is mellowed, and the St. Germain's sweetness is kept in check. The result is a minty, refreshing drink that is reminiscent of a Toronto or a Manhattan but still very much an individual creation that can stand on its own.
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1 year ago