Dad-Inspired Cocktail Recipes for Father’s Day
Becca Pesce, New York, NY
“This drink was inspired by the idea of using the flavors of a Manhattan and an Old Fashioned, and using them both in one hybrid drink. It connects me to my Dad because the Old Fashioned is his favorite way to drink Angel’s Envy. He always asks me to “finish” his drink with an extra cherry or two.”
Man-Fashioned
Ingredients:
2 oz Angel’s Envy Bourbon Finished in Port Barrels
.5 oz Grand Marnier
.5 oz Montenegro Amaro
1 tsp brandied cherry juice (or bada bing)
3 dashes Angostura Bitters
Method:
Combine all ingredients in yarai rocks glass.
Stir, and strain over a large cube.
Garnish with an orange peel and a brandied (or bada bing) cherry.
—
Andy Borbely New Orleans, LA
“My Father’s Day cocktail was inspired by three generations of my family- me, my father, and my grandfather. When my grandfather served in World War 2, he and his fellow soldiers were part of the liberation of southern France. During their march through the region, American soldiers were often met by overjoyed Frenchmen who would pass them glasses of water for their long march. Sometimes, though, these celebratory souls would hand over glasses of calvados apple brandy instead, and soldiers would knock back an entire glass “not knowing” what they had been given. My cocktail is rinsed with the essence of this apple spirit to impart just a hint of my grandfather’s lasting influence. The Angel’s Envy is, of course, a product of father-son collaboration, but so is the green apple shrub I use in this cocktail.
My childhood home had an apple tree out front that I could climb as a kid, so I wanted to mingle the roots of my childhood with the city I chose as an adult. By combining the apple and the Louisiana sugarcane in my shrub, I intended to link the deep roots my father established for me back home to the city of New Orleans, where I reside today with great love.”
Don’t Sit Under the Apple Tree
Ingredients:
2oz Angel’s Envy
1oz Tattersall Pommeau
1oz Green Apple Shrub
(2 cups chopped green apples combined with one cup unrefined Louisiana sugar, left sealed in the refrigerator for
three days, strained, build to 1 to .75 ratio sugar syrup to apple cider vinegar)
2 dashes Fee Bros Old Fashioned Bitters
Calvados Rinsed Glass
Long Lemon Peel garnish
Method:
In a mixing glass, build fresh ice, Angel’s Envy, Tattersall Pommeau, green apple shrub, and bitters.
Stir until well incorporated, approximately ten seconds or twenty rotations.
Place approximately 1/4 oz calvados into an empty double rocks glass and swirl to coat. |
Add fresh ice to calvados-lined glass and strain cocktail over fresh ice.
Garnish with expressed lemon peel.
Angel’s Envy offers lots of spirit options. Do take a good look at their website: https://www.angelsenvy.com/
Stevie Wilson,
LA-Story.com
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