"Rainbow Sour | Crafted Pour"

"I was in Hoboken a while ago and saw an ingredient in a cocktail that piqued my interest: Pineau des Charentes. After chatting with the bartender, I ordered the drink (who’s name and other ingredients escape me at the moment) but I remembered being enthralled with the interesting apertif. Ever since, I’ve seen this alleged “accidental” combo of eau de vie and wine pop up with increasing regularity, and finally picked up a bottle of the stuff at Total Wine. This cocktail comes from Dale DeGroff’s book The New Craft of the Cocktail, only subbing Giffards Creme de Peche for the called for Apricot Liqueur (and serving it up rather than on a rock cause I forgot it was supposed to be on a rock, originally, and round two I liked it in the tulip glass) I was hesitant at first at the spec; I rarely use an ounce of citrus in a drink, but this was a wonderfully well-balanced, low ABV (another rarity for me) cocktail that I didn’t have to feel guilty about making a second one. The Reviseur Vieux Pineau is aged for at least five years and is sweet and effervescent but also has some body and distinct flavors from the blending with cognac. Honestly I could’ve served this up, on a rock, with bubbles, or any other combination and it would’ve been delicious and VERY easy going down. Will definitely be adding Pineau to, well, everything? No, of course not. But what if…?", "undefined", "Rainbow Sour",

"Ingredients"

Rainbow Sour By , May 8, 2009 I was in Hoboken a while ago and saw an ingredient in a cocktail that piqued my interest: Pineau des Charentes. After chatting with the bartender, I ordered the drink (who’s name and other ingredients escape me at the moment) but I remembered being enthralled with the interesting apertif. Ever since, I’ve seen this alleged “accidental” combo of eau de vie and wine pop up with increasing regularity, and finally picked up a bottle of the stuff at Total Wine. This cocktail comes from Dale DeGroff’s book The New Craft of the Cocktail, only subbing Giffards Creme de Peche for the called for Apricot Liqueur (and serving it up rather than on a rock cause I forgot it was supposed to be on a rock, originally, and round two I liked it in the tulip glass) I was hesitant at first at the spec; I rarely use an ounce of citrus in a drink, but this was a wonderfully well-balanced, low ABV (another rarity for me) cocktail that I didn’t have to feel guilty about making a second one. The Reviseur Vieux Pineau is aged for at least five years and is sweet and effervescent but also has some body and distinct flavors from the blending with cognac. Honestly I could’ve served this up, on a rock, with bubbles, or any other combination and it would’ve been delicious and VERY easy going down. Will definitely be adding Pineau to, well, everything? No, of course not. But what if…? I was in Hoboken a while ago and saw an ingredient in a cocktail that piqued my interest: Pineau des Charentes. After chatting with the bartender, I ordered the drink (who’s name and other ingredients escape me at the moment) but I remembered being enthralled with the interesting apertif. Ever since, I’ve seen this alleged “accidental” combo of eau de vie and wine pop up with increasing regularity, and finally picked up a bottle of the stuff at Total Wine. This cocktail comes from Dale DeGroff’s book The New Craft of the Cocktail, only subbing Giffards Creme de Peche for the called for Apricot Liqueur (and serving it up rather than on a rock cause I forgot it was supposed to be on a rock, originally, and round two I liked it in the tulip glass) I was hesitant at first at the spec; I rarely use an ounce of citrus in a drink, but this was a wonderfully well-balanced, low ABV (another rarity for me) cocktail that I didn’t have to feel guilty about making a second one. The Reviseur Vieux Pineau is aged for at least five years and is sweet and effervescent but also has some body and distinct flavors from the blending with cognac. Honestly I could’ve served this up, on a rock, with bubbles, or any other combination and it would’ve been delicious and VERY easy going down. Will definitely be adding Pineau to, well, everything? No, of course not. But what if…? Ingredients: - Reviseur Pineau Des Charentes - Giffard Creme De Peche Instructions: Add all ingredients to a shaker tin with ice and shake well. Double strain into a tulip glass