Thursday, February 18, 2010
While it might seem intuitive to curl up on the couch with something hot and spiked to watch the 2010 Winter Olympics in Vancouver, I have another suggestion. Mixological forefather Harry Craddock included in his Savoy Cocktail Book (1930) one called the Olympic Cocktail, which employed one-third each orange juice, curaçao, and brandy, served up.
Mixologist Drew Levinson’s updated creation swaps fine Cognac for generic brandy, Clement’s rum-based and Creole-spiced orange liqueur for simple curaçao, and introduces orange bitters for an even more complex, sophisticated orange flavor. An homage to Craddock, 80 years later.
“I just liked the idea of twisting and modernizing a vintage cocktail,” says Levinson. “The Courvoisier Exclusif was the first cognac designed to be utilized specifically in cocktails. The Creole Shrubb is a version of a classic product that was created by Clement Rum from Martinique. It utilizes a rum base with Creole spices and essence of orange zest to bring a beautiful, complex orange flavor to the cocktail. The dash of orange bitters further integrates the flavors creating a sophisticated cocktail. I’ve always thought of bitters as the ‘salt and pepper’ of the cocktail world. It enhances and integrates the flavors that are already present in the dish/cocktail.”
2010 Olympic Cocktail:
1 oz. Courvoisier Exclusif Cognac
1 oz. Clement Creole Shrubb liqueur
1 oz. freshly-squeezed orange juice
Dash of Angostura Orange Bitters
Shake over ice, strain into a chilled cocktail glass. Garnish with an orange twist.