Well, this drink finally puts to rest the question of whether or not you can have too much of a good thing. The answer is, undoubtedly, yes. A disappointing answer, but the answer nonetheless. I’ll have to think up a new favorite alcohol. Sorry, Angostura.
This one’s a bit of a stretch, but bear with me. We’ve had too many articles about Brandy, so I tried Champerelle. Nothing. But, “champerelle” sounds like “champignon” which is French for “mushroom.” BOOM. (Sorry. I’ll do better next time.)
166. Brandy Champerelle
(Use small wine-glass.)
- 1/3 brandy.
- 1/3 Bogart’s bitters. [I used Angostura. Could that be the issue?]
- 1/3 Curaçoa.
- This is a [NOT] delicious French café drink.
BN: Incredibly warming but with a huge bite and a way-too-intense flavor. I like bitters, but not this much. Also, why have “Brandy” in the cocktail name when you can barely taste it? It would probably taste different depending on different bitters (maybe Bogart’s was less strong?) but way too much alcohol overall, and needs to be diluted somehow. After all, bitters are 90 proof, and that’s why you don’t have a glass of them. This was a waste of a good ingredient. A pretty color though.
PiC: Nope nope nope. Almost cinnamony, but then really it just tastes like cough syrup.