On my journey to Art School Drawing class I was approached by a “muse”, who inquired “well Constantine …. what’s going to be your cocktail creation for the 4th of July?” As she says decorating the front of the bank with glorious red, white and blue bunting …
I was slightly taken aback, as it had not dawned on me to do anything of the sort – I’m not sure I understand why I was not motivated to do something like that - it is of course here in the Colonies the 250th anniversary of our Nation, Declaration of Independence and Constitution. A war for independence that would go on for almost 8 years. Quite unique that it has lasted this long, and will last another 250 plus years.
Prompted by my “Banker Muse” and my Girlfriend’s taste for the Jack Rose Cocktail, and the historic Laird’s* Apple Brandy, Bottle in Bond 100 proof …
I have created The George Cocktail -
Laird’s Apple Brandy Bottled in Bond 100 proof 1 oz.
Bushmills Black Irish Whiskey .5 oz.
Kentucky Bourbon Elijah Craig Barrel proof 121proof .5 oz.
Fresh lemon juice 1 oz.
Fresh made Grenadine syrup .6 oz.
And a Garnish of Luxardo Maraschino cherry.
Under development is a Non-alcoholic version of The George –
Apple juice – 1 oz
Lemon juice – 1/4 ounce
Black tea, Irish breakfast tea, or strong coffee – three-quarter ounce to taste
Simple syrup, 2:1 to taste
Slice of apple
Music - The National March, By Souza, Written on Christmas Day 1896
Appetizer -
Balsamic Cherries and Goat Cheese served on Toasted baguette slices, a thick spread of creamy
goat cheese, and a spoonful of cherries simmered with balsamic vinegar and honey
* Laird’s Brandy established …..1698 by a Scotsman …. Holds Federal (USA Liquor License No. 1) by which it served General George Washington’s troops in the American Revolution.
Voila as French Revolutionary U.S. General Marquis de La Fayette might espouse ….
Constantine
In 1678, In 1678, William Laird, a skilled Scottish distiller, left his homeland amid political upheaval and crossed the Atlantic aboard the Caledonia. He brought with him knowledge of fermentation and distillation that had Constantine
been shaped in Scotland for generations. By 1698, he had settled in Monmouth County, New Jersey. Surrounded by abundant orchards, Laird adapted his craft to the New World, fermenting and distilling apples instead of grain. William Laird, a skilled Scottish distiller, left his homeland amid political upheaval and crossed the Atlantic aboard the Caledonia. He brought with him knowledge of fermentation and distillation that had been shaped in Scotland for generations. By 1698, he had settled in Monmouth County, New Jersey. Surrounded by abundant orchards, Laird adapted his craft to the New World, fermenting and distilling apples instead of grain.
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