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11 Comments
M
July 15, 2016
I find it so strange there are still cocktail stigmas to banish, when it's been well documented that we went through a long, dark period of good drinks becoming saccharine nightmares.
As for cocktails that need a comeback.. The Angel Face. It was never popular (that I heard of), but it's a gem on the bridge between old-school sweet and stronger, stirred drinks. 1:1:1 gin, apricot brandy, calvados. It's also a great cocktail for tasting how much better ingredients can improve a drink. (Better calvados and a richer-flavoured apricot brandy, especially)
As for cocktails that need a comeback.. The Angel Face. It was never popular (that I heard of), but it's a gem on the bridge between old-school sweet and stronger, stirred drinks. 1:1:1 gin, apricot brandy, calvados. It's also a great cocktail for tasting how much better ingredients can improve a drink. (Better calvados and a richer-flavoured apricot brandy, especially)
fiveandspice
July 15, 2016
That sounds delicious! I haven't tried the Angel Face, but I'm definitely going to now.
M
July 19, 2016
Hope you enjoy it! It's a recipe from the Savoy, and a reminder that the book has a lot more than old standbys :)
Greenstuff
July 15, 2016
I guess I missed the memo! My family never stopped drinking kirs and kir royales. I don't recall ever having to look too hard to buy cassis from France and grew black currents that were legal and safe for white pines 30 years ago. Now you have me wondering what other cultural shifts I've missed.
Oh wait..I know one. We never stopped making cheese fondue either.
Oh wait..I know one. We never stopped making cheese fondue either.
PHIL
July 15, 2016
HA HA! Fondue was so out it came back around and is in again... I know I was getting old when my sperry topsiders from 1980 are the hottest thing now. I'm hoping the Miami vice look comes back.. I have a few of those jackets in the basement somewhere
Rachel
July 15, 2016
Witloof, (love the name!) I hear you. I love kir, but so few bars make them right. I usually order one at a french restaurant, and I certainly wish they would make a comeback the way aperol or the bitter herbal liqueurs (like Amaro) have. Usually it is a wallop of Chambord with a little cheap fizz on top. Would be nice to have one that is made with real creme de cassis.
sarah
July 15, 2016
Since my parents allowed me to drink alcohol each of us would have one at Christmas and one at Sylvester. I don't know where or when they learned about it, but I was introduced just a few years ago. We always make it with Champagne, since we're celebrating ;)
PHIL
July 15, 2016
Kir Royale was definitely an 80's thing along with big hair and suspenders. I think most places made them with Chambord with an orange twist. Based on your comments regarding Cassis that was probably the case.
witloof
July 15, 2016
I was introduced to kir when I lived in Paris during the the early 90's and it's still my preferred aperitif {in fact I am planning to serve them at my birthday dinner next week}. Although I live in NYC, where people are supposed to be more sophisticated, i run into all kinds of problems ordering it in restaurants. No one knows what it is, and I've had to endure numerous long, exhausting conversations with bartenders to get them to make me one. My favorite kir in New York is served at Lupa and I always have to have a fight with the waiter when I order it. {Typical exchange: Waiter: "We don't serve them." Me: "Yes, you do, I've been coming here for 15 years, and I always have one Just tell the bartender and he'll make it for me," etc. etc.} The bartenders there make it with Mirto, an Italian liqueur which is even more delicious than creme de cassis.
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