When not writing…
I was sitting in the quietly comfortable 2nd Floor Bar at Harvey Nichols last night. Beautiful sunset colours flooding through the floor to ceiling windows, stray beams of fire glinting off glass and chrome; relegating the prime light source – the bar itself, slices of thin-cut marble illuminated from within so that it fills the space with a lovely warm glow.
I’ve been supping dirty martinis for a few weeks now. Straying from my usual base of whisky; bored of Old Fashioned’s and not in the mood for a Rusty Nail. I chatted with Chris at the bar and told him what I was searching for: “Something with a punch, whisky flavoured and refreshing but not all watery.” We bounced some ideas around. Chris came up with this, without a name.
- 25 ml Brandy (VSOP)
- 25 ml Rye Whisky
- 20 ml Sweet Vermouth
- 5 ml Dry Vermouth
- 10 ml Drambuie
- 10 ml Benedictine Bitters
- – dash – Peychauds Bitters
- 5 ml Honey Syrup
- Rinse glass with Absinthe; stir in with crushed ice; drain and serve with a twist of orange peel
Great taste. Takes your tongue on a ride. Powerful flavours that bundle together towards the end into something low, heavy and sweet. A big throbbing bumble bee. Then your frontal lobe acknowledges the impact of the alcohol mix. Boom. The colour is profound. Wonderful in the ambient furnace light of the sun.
Thanks to Chris Bevitt for his creation. I’m calling it a Bee Sting.
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