Gilchrist
Recipe:
- 37,5ml blended scotch
- 22,5ml grapefruit juice
- 22,5ml pear brandy
- 15ml Averna amaro
- 1 dash orange bitters
Shake everything on ice until sufficiently chilled, strain into a prechilled cocktail glass, garnish with the grapefruit zest.
I'm not a fan of sours as drinks for fall/winter. With 95% of them, I always think to myself that I would have preferred them without the sour element. This one is a positive, surprising exception. Quite special in its combination of flavors, it balances everything quite well, having a clear, defined character.
On the nose, an aroma spectrum that really reminds me of an autumn rain shower in nature, lots of freshness, but also tart notes, dry pear, wet autumn leaves, subtle herbs and malt, but also a citrus freshness with distant, fresh grapefruit.
In the mouth you can play with it for a long time for a sour, bitter-fresh grapefruit zest, pear, bitter orange, crisp malt, herbal honey, birch sap, autumn leaves, a bit of toasted oak, campfire. The finish is dry, with fruity bitter notes of pear peel and grapefruit zest, as well as the malt.
Source: PDT Cocktail Book by Jim Meehan
