Black Feather: Difference between revisions
From Chanticleer Society
(Created page with "* 2 ounces brandy * 1 ounce dry vermouth * 1/2 ounce Cointreau * 1 dash Angostura aromatic bitters Stir with ice and strain into a...") |
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Garnish with a lemon twist. | Garnish with a lemon twist. | ||
Source: Created by Robert Hess (2000) | Source: Created by [[Robert Hess]] (2000) | ||
According to Robert: | According to Robert: | ||
::''One of the earliest cocktails I ever created, at least that was any good, was the Black Feather. I created this to be my "house cocktail" at the home bar I was building, which I had already christened as the "Black Feather" (and you can see me working behind this bar on episodes of "[[The Cocktail Spirit]]" on www.SmallScreenNetwork.com). Since the house itself was in very much a French theme, I wanted to focus on using French ingredients. Frankly, I think this turned out really well. | ::''One of the earliest cocktails I ever created, at least that was any good, was the Black Feather. I created this to be my "house cocktail" at the home bar I was building, which I had already christened as the "Black Feather" (and you can see me working behind this bar on episodes of "[[The Cocktail Spirit]]" on www.SmallScreenNetwork.com). Since the house itself was in very much a French theme, I wanted to focus on using French ingredients. Frankly, I think this turned out really well. | ||
Revision as of 13:46, 8 February 2019
- 2 ounces brandy
- 1 ounce dry vermouth
- 1/2 ounce Cointreau
- 1 dash Angostura aromatic bitters
Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.
Source: Created by Robert Hess (2000)
According to Robert:
- One of the earliest cocktails I ever created, at least that was any good, was the Black Feather. I created this to be my "house cocktail" at the home bar I was building, which I had already christened as the "Black Feather" (and you can see me working behind this bar on episodes of "The Cocktail Spirit" on www.SmallScreenNetwork.com). Since the house itself was in very much a French theme, I wanted to focus on using French ingredients. Frankly, I think this turned out really well.
