At the beginning of this past summer, we at Canoe decided that we ought to include a white Sangria on the menu for our extensive patio. Admittedly we had some liqueurs collecting dust in our booze room and I thought this would be a great opportunity to move the product in an easy drinking cocktail. Needless to say I grew quite tired of it by the end of the summer. It left our list and we now have more of the product than we ever did in the first place. While the original idea was to recreate the drink as we got rid of the product, that simply did not happen. I guess I’ll just try again next summer.
In the meantime, I picked up a fantastic book entitled “Taste Buds and Molecules: the Art and Science of Food with Wine” by François Chartier. As far as food literature goes it is a fairly technical read but he does do a great job of breaking down why whisky and oaken chardonnay will smell of vanilla among other things. He breaks down foods and wines to the atomic level, ties those together that possess the same flavour molecules and explains how we can find new flavour pairings outside of the traditional standbys.
The first chapter is all about expanding the ties between sauvignon blanc, mint and anise. The purpose is food and wine pairing but it certainly sounded like a cocktail to me so I put this simple number together.
Vert in Vino
Fill an atomizer ⅓ full of Absinthe (I use La Fée Parisienne as it’s the most authentic that we can get up here) and spray the inside of a Champagne flute with a healthy dose.
Next combine ⅔ oz mint syrup and
3 oz decent sauvignon blanc (I used a Marlborough) in a shaker tin with ice
Shake and double strain into the absinthe coated Champagne flute
Garnish a sprig of the freshest mint
So thank you M. Chartier, this is breakfast in a glass. It’s also a far better wine cocktail than anything I slapped together with bin-ended product. Go ahead give it a try, throw a cock’s feather in your cap or something.
Good morning!
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