We tried this one for the first time as part of our regular experimentation during cocktail hour. It's an original from our pal Robert "DrinkBoy" Hess, and my, what a lovely drink it was.
Robert built a bar into his new house a few years ago, and decided that it needed a personal cocktail that would be a signature drink. He decided that the cocktail should reflect the French design elements of the house by containing ingredients that are French in origin. It's quite elegant, with a beautiful balance, et très délicieux.
2 ounces Cognac or good brandy.On the day I first tried a Black Feather I had had a really crappy day at work, compounded by a 75-minute drive home thanks to the transit strike that was happening at the time, and this drink made me feel a lot better once I got home. Thanks, Robert!
1 ounce dry (French) vermouth.
1/2 ounce Cointreau.
1 dash bitters.Stir with ice for no less than 30 seconds, until the shaker is frosty.
Strain into a cocktail glass; garnish with a lemon peel.
beverages and cocktails page
creole and cajun recipe page | the gumbo pages
search this siteChuck Taggart email chef (at) gumbopages (dot) com