Floral, candied citrus, honey
We love to serve this decadent drink with white butter-cream cupcakes. It’s perfect for showers and birthdays.
Consider this a revenge cocktail. It was created in the 1840s by Boston bartender Peter Bent Brigham in response to a temperance zealot, who publicly condemned his “fancy drinks.” Brigham ran the bar at the Boston Concert Hall, and his drinks—seven kinds of punch, juleps, and cobblers—were the height of fashion. He added this powerful cocktail to the list as a jab to moral crusaders. We adapted our recipe from an update that appeared in Imbibe magazine, bumping up the lemon juice to offset the peachy sweetness. It utterly captures the old timey flavors of candy shop sweets, like lemon drops and rose pastilles.
2 ounces (60 ml) peach brandy (Mathilde)
1 teaspoon maraschino liqueur (Luxardo)
1 teaspoon orange curaçao (Pierre Ferrand)
1 teaspoon honey syrup (see page 242)
3 teaspoons fresh lemon juice
½ teaspoon rosewater
½ ounce (15 ml) brandy float (Pierre Ferrand Ambre)
Half orange wheel, for garnish
Half lemon wheel, for garnish
Add ingredients—except for the brandy float and garnishes—to a shaker filled with ice. Shake and strain into a rocks glass filled with crushed ice. Float brandy on top by pouring it over the back of a spoon held just above the drink. Garnish the side of the glass with citrus wheel halves.