The Union

My entrant to this Mixology Monday event, hosted by Gabriel over at Cocktail Nerd, marks my first post (gulp) with an original cocktail. As I've mentioned in this space, I don't really consider myself overly talented when it comes to creating new cocktails. I'm no Jamie Boudreau, who seemingly creates three stunningly innovative cocktails per day (I'm sure he comes up with at least one before he's even brushed his teeth in the morning...that dang Canuck!).

Like any proud papa, I'd like to share this cocktail's backstory. Once upon a time we had a bartender at Union who made up a drink called Le Vie en Rose. He misted a cocktail glass with rosewater, then mixed up Absolut Mandarin with Chambord, strained it into the marinated cocktail glass, topped up with bubbly then plopped a rose petal atop the drink. Rose aromatics, a bit of bubbly candy in the glass and a rose petal. . .sheesh, you can imagine how popular it was. Once that bartender left, the drink left with him. The new bar manager and our floor manager didn't like it because the scent of rosewater dominated the bar (and the cabinet where the mister was kept). This disappointed legions of fans, some of whom went out of their way to get one.

I've always wanted to bring this cocktail back, only doing it differently to appease my own palette, and that of my newly betrothed. I wanted to refine this drink for Christine, as a cocktail meant to celebrate our engagement. After some experimentation, Cameron and Anita came in and tried it and came up with a wonderful name, The Pistola Rosa, along with a few helpful observations regarding the composition. Unfortunately, Christine seemed a little bummed, since the name didn't reflect romance or our matrimony. Unbeknownst to her, I think I finally came up with a name, one that also mirrors the name of the restaurant.

So here it is, The Union.

4 mint leaves
2 drops rosewater
2 barspoons cremé de cassis
Muddle above in a pint glass
Add 2 oz Hendricks gin, fill glass with ice then stir
Pour into a cocktail glass, top off with 1 oz prosecco or other light bubbly
Garnish with a single rose petal

No pic of it just yet, since I broke my camera and it's off being repaired. It should come back this week and I'll post a picture of it then, because it really is a pretty drink.

Know I just have to come up with a drink that uses the wonderful name Cameron and Anita came up with. That is, if that @&*#!!! Boudreau doesn't beat me to it.


Anita (Married... with dinner) said...

The UNION! Perfection -- seriously.

Anonymous said...

If you want my recipe for the Pistola Rosa (I think I came up with it three years ago), stay tuned to my blog; it'll be posted tomorrow.
Nice post.

keith waldbauer said...

Thankfully, Anita, Christine liked it too. Whew.

Jamie, not only do you have a recipie for a Pistola Rosa, but you also have six to ten variants too. Actually, you came up with a drink and named it Snake Oil which is, dammit, the coolest name for a cocktail EVER.