Couple of days behind, but fear not, I have been keeping up with the drinks!  I have a couple more drink reviews from our trip to New York and have made a few of my own in the past couple of days and just haven’t found the time to post.  So forgive the gratuitous Facebook updates.

First up – the Laurel & Hardy.  This concoction (this is the correct word) comes from one of the Momofuku chain of fancy New York eateries, you know, the places that lunch costs $200 per person.  That was too pricey for us, so we planted ourselves at their new bar called Booker and Dax for a cocktail and a pork bun.  This place is definately one to check out – they use all kinds of fun stuff like liquid nitrogen to make their cocktails.  My selection was the Laurel & Hardy.

  • Rye
  • Congnac
  • Maraschino Liqueur
  • Fernet
  • Benedictine
  • Mole Bitters

I could not tell you the proportions, but this drink is stirred (about 100 times) in a pint glass over ice and strained into an old fashioned champagne glass.

Dave’s Thoughts:

  • Before going any further, I need to confess that I have no idea what Fernet, Benedictine or Mole Bitters are.  So don’t ask.
  • The taste is very herbal, almost minty.  Almost.
  • VERY smooth.  These guys no what they are doing.  All of the ingredients seem to come together as a very balanced  cocktail.
  • You get that great maraschino (nutty) flavor in the aftertaste.

Tasting Notes:

  • Dave’s Rating: 7/10.  No question as exquisite cocktail, just wouldn’t call it MY favorite.
  • Strength: 7/10.  Just about perfect.
  • Sweetness: 3/10.  Not a frilly drink.
  • This was advertised as a great sipper, and they tell no lies.  I don’t think with the effort I saw the bartender use to make each of his cocktails you can go wrong here.  Add it to the places to visit.
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