Time for a Drink: Trilby
Let's get this weekend started right. Here's a cocktail from Paul Clarke to kick things off. Need more than one? That kinda week, eh? Here you go. Cheers!
Not every occasion calls for something as strong as a Martini. Sometimes you need a drink that's a little softer and more gentle, one that slowly works out the kinks from a long day yet has enough character and sophistication to make it clear you’re not taking any short cuts.
There are several drinks that go by the name “Trilby;” I don’t know where this one originated, but I really like it as an aperitif, and keep one at hand when preparing a weekend dinner. It’s simple, yet elegant, and soft but not too much; if you’re looking for an engaging pre-dinner companion, you could do a lot worse.
Trilby
Ingredients
3 ounces dry vermouth
1 dash Cointreau
1 dash Peychaud’s bitters
1/2 ounce whiskey (a blended scotch or nice bourbon work well)
Procedure
Add the vermouth, Cointreau and bitters to a mixing glass and fill with ice. Stir well for 20 seconds, and strain into a chilled cocktail glass. Gently pour the whiskey over a bar spoon so it floats on the surface of the drink, then twist a piece of lemon peel over the cocktail and use as garnish.
View other entries from Cocktail Concoctions.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
1 Comment:
This sounds like the perfect drink to hit my scotch craving without leaving me too loopy! Thanks
clumsycook at 6:06PM on 01/11/08