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Recipe: Martinelle

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If the French have any say in it, the subsequent de rigueur cocktail ingredient will probably be an uncommon one: Pineau des Charentes, that enigmatic liquor which is neither wine nor spirit, however someplace in between. For these not within the know, Pineau is constructed from combining fresh-pressed grape juice with Cognac, then growing older the mix in oak barrels. The concoction can tackle some very unique flavors after a decade or extra — and since Pineau might be constructed from nearly any kind of grapes, the flavour of the completed product can range extensively. Preserve this in thoughts when mixing with the stuff.

In cocktails, Pineau can behave a bit like brandy and a bit like sherry, however once more it is going to rely upon the expression you select. The cocktail beneath involves us from our pal and NY bartending legend Franky Marshall, who’s working with the Pineau of us on quite a lot of attractive libations. For the document, I attempted this cocktail ready with each orange bitters and absinthe, and barely most well-liked the previous — although because the drink warmed up, the absinthe model undoubtedly started to resonate as nicely.

Martinelle
from Franky Marshall
1 oz white Pineau des Charentes
1 oz London dry gin
1/2 oz genepy liqueur
2 dashes absinthe or 1 sprint orange bitters

Stir all substances with ice and pressure right into a coupe. Garnish with an expressed lemon peel.

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