Let it Phoebe Snow
Well, spring is technically here in my home of Toronto and yet the snow is still with us — with more on the way Wednesday night.
But hey, I’m not naïve enough to expect March in Canada to be nice. The snow is even lovely at times [writer ducks while fellow Canadians throw things at him], so I celebrated the end of winter last night with a Phoebe Snow cocktail because, well, it has “snow” in the name. It was my first one, and I was quite pleased by the way the bitter absinthe contrasted with the chocolatey and caramel flavours of the Dubonnet and brandy. I mean, if the weather can’t be cheery, you can at least have a cheerfully balanced pre/post-dinner cocktail.
• 1 oz. brandy (I used Ernest & Julio Gallo VSOP)
• 1 oz. Dubonnet
• dash (1/2 teaspoon?) absinthe (I used Taboo)
• garnish: maraschino cherry
Method: Harry Craddock recommended shaking this drink — probably to mix the absinthe around nicely — but I figure it’s just as easy and effective to stir all ingredients with ice. Either way, strain into a chilled cocktail glass and enjoy.
Anything else you might ever want to know about this cocktail you can read here, at the wonderful blog Savoy Stomp.