Dee Stump

Simon, what was the inspiration for this? I feel like you really have to be in tune with these ingredients to come up with this. It’s way more elegant and inviting than most of these ingredients show themselves to be. Well done, sir!

Well, I must say… part of the fun of all this is improvising when you need to. I hardly had the equipment to make this as is, but made it anyway. I used Laird’s 7 1/2 year apple brandy, Punt E Mes, and Thyme infused Cointreau (from Jeffrey Morgenthaler’s The Bar Book). It was fantastic and also a lovely use for the Thyme Cointreau that I always forget I have.

Hear me out,

- 15ml Chinola Passion Fruit Liqueur
- 15ml Campari
- 15ml Plantation Pineapple Rum

Or

30ml each in a rock glass topped with soda water.

Well, it started okay. 30ml Wine, 30ml St. Germain, 30ml Calvados. Oops. I guess I’ll do 30ml of Pisco too. I only had Quebranta on hand. Used my last bit of wine to make this so no do overs. This drink is wonderful at equal parts! Can we please normalize white wine and Pisco cocktails?