- 1 oz Fortaleza Reposado
- 1 oz Calvados
- ¼ oz Cointreau
- ¼oz Fresh lemon juice
- Canard-Duchene Champagne Brut
- 4 Sage leaves
Muddle sage leaves with lemon juice at the bottom of a shaker. Combine Fortaleza Reposado, Calvados, and Cointreau with ice in a shaker and shake well. Fine strain into a champagne flute. Top with brut champagne.
I recently had dinner at The French Laundry, Thomas Keller’s famous restaurant in Napa. It was such a treat. When dessert time rolled around I declined. I am not usually a dessert person; I am more of a savory girl. My friend obliged and ordered a orange-pistachio cake. By the time it was served, my friend had stepped outside to take a phone call. The cake looked delicious, so reached my arm across the table and took a small bite. What an incredible combination, orange, apricot, and pistachio. It was good, but I knew what would make it even better. I ordered a shot of tequila reposado and slowly poured it over the top of the cake, allowing it to soak in. Now it was perfect. By the time my friend returned I had a very sheepish smile and the little cake was almost gone.
- 1.5 oz Fortaleza Reposado
- ¾ oz Apricot brandy
- 1/4 oz Cointreau Liqueur
- 1/4 oz Pistachio Orgeat
- 2 dashes Regans orange bitters
Combine all ingredients in a shaker. Shake well. Fine strain into a chilled coupe glass. Garnish with a candied orange peel.
- One cup sugar
- Two tablespoons orange bloom honey
- Three cups brandy
- Two pounds dried apricots
Combine honey and sugar with 1 ½ cups water in a small saucepan. Cook over medium heat until sugar dissolves. Combine honey and apricots with brandy in an airtight container. Store in a cool place for three to eight weeks.
I choose orange blossom honey for this brandy because it compliments the apricot so well. You get more of a bright, orange jam note compared then some of the other over sweetened syrupy apricot brandy’s that you can buy.