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There is nothing that I enjoy more than simplicity. Simplicity is a sense of place and it belongs in my cocktail glass.
Sometimes I wonder why cocktails have a dozen ingredients or more. Are they trying to cover something up?
In the culinary arts, this myriad of flavors can be distracting from the natural flavors. Covering pure flavor up with disparate ingredients is confusing to the palate.
The same holds true for cocktails!
Keep it simple!
It?s been warmer than usual as of late. My palate calls out for drinks that celebrate the warming of the earth and the quickening of my thirst.
Aperol and Cynar are two liqueurs that deserve more than your passing gaze. The addition of Lucid Absinthe makes this party even more inviting and certainly more interesting.
Agent Provocateur Cocktail was developed with the lush images of the namesake store in mind.
I wanted to create something that slips off easily, but satisfies a certain craving at the same time.
Aperol is combined with a dollop of Cynar- then the mysteriously aromatic Lucid Absinthe makes an appearance.
Freshly squeezed lime and orange juice may fool you. And you might just see, oh!
You have had one too many, they?re so good! You won?t taste a thing!
The take is decidedly different than your usual aperitif cocktail.
This one may help you find your pillow sooner than later.
Be careful of the results or by all means please enjoy the results!
Your choice!
Ingredients for two luscious slurps or more:
4 Shots Aperol
1 Shot Cynar
2 Shots Lucid Absinthe
8 oz. Orange Juice (Essential to be freshly squeezed)
2 shakes Fee Brothers Rhubarb Bitters
Preparation:
To a cocktail shaker, fill ? with ice
Add Liqueurs
Add 2 shakes of the Rhubarb Bitters
Shake
Strain into two coupe? glasses
Garnish with an orange zest
About Warren_Bobrow
Warren Bobrow is the Food and Drink Editor of the 501c3 non profit Wild Table on Wild River Review located in Princeton, New Jersey. He attended Tales of the Cocktail in New Orleans, where he sought well prepared cocktails. Warren has published over three hundred articles on everything from cocktail mixology (Served Raw, Drinking in America, DrinkGal.com, Bluewater Vodka, Art in the Age: Root, Snap, Hendricks Gin, St. George Gin/Absinthe, Tenneyson Absinthe, Sailor Jerry Rum, Tuthilltown Spirits, Bittercube, Bitter Truth, Bitter End Bitters, Voda Magazine) to restaurant reviews in NJ Monthly, food articles and news in Edible Jersey, Chutzpah Magazine, a weekly column in the NJ Daily Record Newspaper. He is a Ministry of Rum judge judge and attended Tales. Warren is attending the Charleston Food/Wine Festival and the Kentucky Derby in 2012- as well as Brimfield. Warren is also a trained cook who started in the culinary world as a pot-scrubber, then graduated to a dish-dog. A fine climb! Twitter: @warrenbobrow1 This entry was posted in Uncategorized. Bookmark the permalink.Social Widgets powered by AB-WebLog.com.
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