Telegraph's Henry Porter is quite the continental cocktail; this sweet, nutty, and aromatic concoction includes products from Spain, France, and the U.K. Well, plus a hit of Brooklyn-made orange cream citrate—for an American touch. (Bittermens Orange Cream Citrate is available online.)
Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.
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Telegraph's Henry Porter
About This Recipe
|Yield:||Makes 1 cocktail|
|Active time:||1 minute|
|Total time:||1 minute|
|Special equipment:||Mixing glass; snifter or tulip glass|
|This recipe appears in:||First Look: Cocktails at Telegraph in Chicago|
- Rinse Vieux Pontarlier Verte Absinthe
- 2 ounces Bodegas Grant Fino Sherry
- 3/4 ounce Hayman's Old Tom Gin
- 1/4 ounce simple syrup (see note above)
- Dash Bittermens Orange Cream Citrate
- Lemon twist
Rinse the drinking glass with absinthe and dispose of excess. Combine sherry, gin, simple syrup, and orange cream citrate in a mixing glass. Add ice and stir until chilled. Strain into drinking glass. Squeeze lemon twist over the cocktail to express its oils and then drop into the glass. Serve.