Don’t forget to take your medicine: A cocktail from the Pharmacie
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The Pharmacie, a series of roving, invite-only cocktail parties (more underground than even the Roger Room?), kicked off last Sunday evening. Each soiree focuses on a different spirit featured in a few cocktails. This time, after an aperitif of Carpano Antica sweet vermouth, a couple of bourbon tinctures were served -- a New-Fashioned (bourbon, kumquat and cherry syrups, and bitters) and a Blackberry Julep (bourbon, blackberries and mint) -- with one rye sour cocktail thrown into the mix. And that’s the one that slayed me. It’s called the Buster Brown, with rye whiskey, house-made sour mix, a few dashes of bitters and one (or two) of those Luxardo cherries slightly candied with Marasca syrup (which will cost you about $16 a jar -- worth it as long as you don’t eat the whole jar at once).
The Pharmacie was willing to part with the recipe. Please see the jump.
-- Betty Hallock
Buster Brown
Note: From the Pharmacie. To make simple syrup, combine equal amounts of sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves. Rittenhouse rye and Fee Bros. whiskey barrel-aged bitters are available at fine liquor stores. Luxardo cherries are available at Silverlake Wine and Bar Keeper in Silver Lake.
Sour mix
5 ounces fresh lemon juice
1 ounce fresh lime juice
6 ounces simple syrup (use less if you like it a little more tangy)
In a small container, combine the lemon juice, lime juice and simple syrup. If not using right away, it can be stored in the refrigerator for up to a few days (with the sugar, it is more stable than pure juice). Makes enough for four cocktails.
Cocktail assembly (one cocktail)
2 ounces Rittenhouse rye
3 ounces sour mixture
4 dashes Fee Bros. whiskey barrel-aged bitters
2 Luxardo brandied cherries
Pour the rye and sour mixture over ice in a cocktail shaker. Give it a few vigorous shakes, then pour (with ice) into an old-fashioned glass. Add 4 dashes of bitters and stir. Garnish with brandied cherries.
