Daily Dish

The inside scoop on food in Los Angeles

« Previous Post | Daily Dish Home | Next Post »

Don't forget to take your medicine: A cocktail from the Pharmacie

Apothecary The Pharmacie, a series of roving, invite-only cocktail parties (more underground than even the Roger Room?), kicked off last Sunday evening. Each soiree focuses on a different spirit featured in a few cocktails. This time, after an aperitif of Carpano Antica sweet vermouth, a couple of bourbon tinctures were served -- a New-Fashioned (bourbon, kumquat and cherry syrups, and bitters) and a Blackberry Julep (bourbon, blackberries and mint) -- with one rye sour cocktail thrown into the mix. And that's the one that slayed me. It's called the Buster Brown, with rye whiskey, house-made sour mix, a few dashes of bitters and one (or two) of those Luxardo cherries slightly candied with Marasca syrup (which will cost you about $16 a jar -- worth it as long as you don't eat the whole jar at once).

The Pharmacie was willing to part with the recipe. Please see the jump.

-- Betty Hallock

Photo: Pornchai Mittongtare / For The Times

Buster Brown

Note: From the Pharmacie. To make simple syrup, combine equal amounts of sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves. Rittenhouse rye and Fee Bros. whiskey barrel-aged bitters are available at fine liquor stores. Luxardo cherries are available at Silverlake Wine and Bar Keeper in Silver Lake.

Sour mix

5 ounces fresh lemon juice 
1 ounce fresh lime juice
6 ounces simple syrup (use less if you like it a little more tangy)

In a small container, combine the lemon juice, lime juice and simple syrup. If not using right away, it can be stored in the refrigerator for up to a few days (with the sugar, it is more stable than pure juice). Makes enough for four cocktails.

Cocktail assembly (one cocktail)

2 ounces Rittenhouse rye
3 ounces sour mixture
4 dashes Fee Bros. whiskey barrel-aged bitters
2 Luxardo brandied cherries

Pour the rye and sour mixture over ice in a cocktail shaker. Give it a few vigorous shakes, then pour (with ice) into an old-fashioned glass. Add 4 dashes of bitters and stir. Garnish with brandied cherries.

 
Comments () | Archives (2)

The comments to this entry are closed.

I bought a jar of Luxardo cherries at Surfas recently but did not know what to do with them. Good idea, thanks.

I used luxardo cherries in a cocktail for an event for 2,000 guests last year...


Connect

Recommended on Facebook


Advertisement

In Case You Missed It...

Video

Recent Posts
5 Questions for Thi Tran |  August 6, 2012, 8:00 am »
SEE-LA hires new executive director |  July 31, 2012, 9:34 am »
Food FYI: Actors reading Yelp reviews |  July 31, 2012, 9:16 am »
Test Kitchen video tip: Choosing a bread wash |  July 31, 2012, 6:04 am »

Categories


Archives
 


About the Bloggers
Daily Dish is written by Times staff writers.