Odette the Ethereal
- 1.5 oz. Cognac
- 0.5 oz. Framboise
- 0.25 oz. Benedictine
- 0.25 oz. Hibiscus liqueur
- 2 dashes Peychaud’s bitters
Stir with ice and strain into cocktail glass. Top with spritz of Absinthe.
She wanted French, so I started with Cognac and added the Framboise for some sweetness and some Benedictine for an herbal smoothness. Odette’s a bit of a flower child, so I threw in some hibiscus liqueur for some additional sweet and floral hints. Peychaud’s added a little spicy bitters, and the Absinthe mist really tickles the nose on the sip.
Hanna from Hamburg
- 1.5 oz. Rye
- 0.75 oz. Jeigermeister
- 0.5 oz. Cherry Heering
- 0.25 oz. Snap
- 1 dash Bar 40 Salt Bitters
Stir with ice and strain into cocktail glass. Garnish with cherry
Jeiger and Cherry Heering as German components for Fräulein Hanna. Rye to anchor it and for some spice, with a little Snap in honor of her favorite prop, the whip. Dash of salty bitters to round it out.
Short and sweet post to introduce a collection of cocktails I prepared for La Cage Aux Folles, a show I am having the fun and pleasure performing with The Umbrella in Concord, MA. That’s me all dragged out in the pic above, flanked by the lovely (and dangerous) Cagelles.
I decided for this collection I would create a drink for each of the girls(sic) behind me, who worked their sequined fannies off in the show.