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.
- Maraschino Liqueur
- 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.
- 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.
- 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.