The Andorra Recipes
THE ANDORRA
This cocktail, by Dan Greenbaum of The Beagle in Manhattan, plays Armagnac's subtle marzipan against the salty, mineral tang of Manzanilla sherry. A deceptive drink, it looks in the glass like an innocuous saucer of pinot grigio, but enrobes the senses with nuts, flowers and confectionary. There's a spritz of orange oil atop to knock it all even: a perfect dessert tot.
Provided by Toby Cecchini
Categories brunch, easy, cocktails
Time 2m
Number Of Ingredients 4
Steps:
- Combine ingredients in a mixing glass filled with ice and stir until well-chilled. Strain into a chilled cocktail coupe. Twist a peel of orange, skin side down to express oil onto the drink's surface, and then discard the peel.
Nutrition Facts : @context http, Calories 76, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Protein 0 grams, Sodium 2 milligrams, Sugar 0 grams
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