Starry Night
Thanksgiving is on its way and for most this means various bottles of wine being popped open while cooking, while eating and while digesting dinner. And while I’ve given you one very seasonal cocktail with the Ignis Fatuus, I feel that another is in order. Given that someone is bound to bring a bottle of Chardonnay to your soiree, why don’t you show off and make a cocktail with their grape juice and be as big of a star as the turkey.
I present for you, a:
STARRY NIGHT
2 oz chardonnay
½ oz Poire Williams (pear eau-de-vie)
½ oz maraschino liqueur
stir and strain into a cocktail glass
garnish with star anise
While the star anise in this cocktail is more for décor, it does lend a very slight flavor to this drink the longer that it sits in the glass. The anise and pear work wonders together, so sip this one slowly as the flavours do change as the cocktail warms up, and while it is true that for most cocktails this is not a good thing, the temperature change actually works with this cocktail.
Starry Night
Drink and picture by:
Jamie Boudreau
Cocktail Whisperer
.
This sounds delightful. Great pic, too!
Do you have a recommendation as to what style of Chardonnay would work best?
Thanks!
Corinna:
Go with what you like, as long as it is not an over-oaked buttery one. All of the wine cocktails were made for Fat Bastard, so obviously their wines will work in these recipes.
[…] ist der Cocktail an den Starry Night von Jamie Boudreau, aber er ist weitaus trockener. Ein Barlöffel Zucker und der Absinth nehmen die Schärfe, ohne das […]
Trinklaune im Wald – Teil 1 – Steinpilzbrand, der missing link? | Trinklaune said this on February 3, 2014 at 4:20 am |