Thursday, April 22, 2010
Tasted Magazine Cocktail Feature
2 oz. Hennessy Black
1 oz. Grand Marnier Cuvee Du Centenaire
1 ½ oz. Veuve Clicquot Yellow Label
1 Dash Angostura Bitters
Garnish: Flamed Orange Peel
Preparation: Combine Hennessy Black, Grand Marnier Cuvee Du Centenaire and a dash of Angostura Bitters into a mixing tin with ice. Stir for for 20 seconds. Strain into a champagne coupe and top with Veuve Clicquot Yellow Label. Ignite oils of orange peel over the cocktail and serve.
Definition of sophisticated...having a refined knowledge of the ways of the world cultivated especially through wide experience. This classy cocktail screams all this and includes a matching pocket square.