A Jigger of Blog

I made a trip to Cork this past weekend, a DC wine bar with no cocktail menu, but Tom Brown behind the bar. I’d heard that the drink to have was a Piper Cub, which is a variation on an Aviation based on sherry. The version I had was made with manzanilla sherry, which you really taste on the front of your tongue. The Piper Cub is a light, tart cocktail, with great depth. The star anise you see floating in the glass added a nice bouquet to the drink.

Tom also made me his variation on Etouffer un Perroquet, a champagne cocktail at The Gibson. Tom’s version included lemon juice and the sour is a nice twist on an otherwise very strong drink that makes it a bit more palatable for me. I think Tom is still working on the cocktail and I’ll be interested to see where he ends up with it.