The Spirits #85: The Longines
~ The GOAT ~ Skeleton Service ~ Tea ~
~ THE LONGINES ~
25ml brandy
25ml cold black tea
10ml absinthe
10ml water
5ml sugar syrup
Prepare the tea first of all, extra strong. Remember to remove the bag/leaves after three minutes and allow it to cool. Pour it into the shaker, along with the brandy, absinthe and sugar, add ice, and shake hard. Strain into a cocktail glass - or snifter? - and garnish with lemon zest.
Some Longines notes:
This is a 1936 curio by the great Cuban bartender, Constante Ribalaigua Vert from Havana’s famous Florida bar. I came to it (as so often) via David Wondrich who pronounces CRV the greatest bartender of all time. “I’ve tried just about every recipe included in the little pamphlet he gave out, and they have been perfect, requiring no adjustments.”
So I made some adjustments. The original recipe called for equal parts Spanish brandy, tea and Anis Del Moro, a high-grade Spanish “anisette” (aniseed liqueur), all stirred with a spoonful of sugar. I replaced the anisette (which I don’t have) with absinthe, water and sugar. It was Wondrich who suggested giving it a shake as opposed to stirring, resulting in the rather splendid beer-like head you see in the photo. Stir if you prefer.
Interesting one, this. I am staying at my parents’ house and beta-tested it on my mum and sister who thought it tasted of “old fashioned medicine”. Don’t all the best cocktails taste like old fashioned medicine, though? I rather liked it - and maybe even more when I squeezed in just a spritz of lemon juice.
FRIENDS, I am aware, I have been providing a skeleton service of late (the reasons are the usual dull round of overwork plus the increased viral load circulating at the moment plus). However, I couldn’t leave you thirsty for another week. And I will ping you something extra on Hallowe’en to make up for it.
SHOPPING LIST
Gin, French vermouth, absinthe ⚰️