In order to determine which cocktail would kick off tonight’s 1st annual whisky dinner with the Brandy Library, we had a contest. John Isom is the winner with the Velvet Devil.
devil ingredients: Peychauds, Velvet Falernum, Brandy Library's Speyside Scotch, Angostura and Benedictine.
Combine 2 oz. scotch, 3/4 oz. Velvet Falernum (more on this in a moment), 1 dash Angostura and 2 dashes Peychauds and stir over ice.
large ice cubes+long bar spoon=good results.
Strain the above into an up glass and slowly pour 1.5 oz. Benedictine down the side.
The Benedictine creates a dazzling visual effect as it's poured into the glass. It collects at the bottom, so the cocktail changes flavor as you consume it, getting a touch sweeter at the end.
In addition to being tasty and easy to make, this cocktail looks like fall in a glass – the ambers, yellows and auburns of the changing (or mostly changed/gone at this point) leaves.
So purty that no garnish is necessary.
We’ve had several bottles of John D. Taylor’s Velvet Falernum kicking around and I’m thrilled that John came up with this drink (look for it on the L’Ecole list soon).
This Falernum (fah-LEARN-um) hails from Barbados and clocks in at only 11% alcohol. It’s a a sugar cane base with a little Barbados rum, some lime juice and some spices/flavorings, most likely including allspice, clove, vanilla, almond and/or ginger. Taylor is said to have invented it in 1890. It’s thick yet transluscent and sweet yet tart and spicy. Normally, it pops up in tropical or tiki drinks, like the Mai Tai, but I think we’ve stumbled upon a good cool weather alternative.
A Thirsty Spirit 
Can we talk about garnishes, though? Let’s ban garnishes for the sake of garnishing. If it doesn’t physically add to the flavor of a cocktail, then what’s the point? I don’t want bits of fruit lining my glass for no purpose — the way I stumble about bars, they are likely to fall to the floor and become a slipping hazard.
Am I wrong about this?
Does Charles Smith know about this? 🙂