"Congregation | Crafted Pour"

"This is a Vesper variation with a split base of gin and calvados, with some added seasoning thanks to a pear liqueur and an amaro. It has a very long evolution after an initial sweet hit of autumnal flavours - pear, apple, anise, safron and baking spice. Notice that the function of the vodka here isn’t to add flavour. It couldn’t. It’s simply too soft a flavour to compete with the other ingredients. Even the teaspoon of pear liqueur would be enough to bully the vodka in this. I’ve chosen Haku specifically for that reason, given it sits on the ‘clean and subtle’ end of the vodka flavour spectrum, as opposed to something intense or flavoured. Instead, it’s function here is to lengthen (the same role it plays in a traditional Vesper). I found there was no combination of Plymouth and calvados that didn’t either clash, or overpower the other ingredients, particularly considering how quiet and fragile some of them are. I used the vodka here to separate; to put some distance between the gin and calvados, and the other ingredients. It’s parallel to the utility of seltzer in a whisky highball, where it provides no discernible flavour, but serves to pull, divide and lengthen, allowing smaller, more nuanced notes to shine through. Finally, a VSOP calvados would work fine here, as well. I just used the XO due to it’s availability and fair price where I am.", "undefined", "Congregation",

"Ingredients"

Congregation By , May 8, 2009 This is a Vesper variation with a split base of gin and calvados, with some added seasoning thanks to a pear liqueur and an amaro. It has a very long evolution after an initial sweet hit of autumnal flavours - pear, apple, anise, safron and baking spice.

Notice that the function of the vodka here isn’t to add flavour. It couldn’t. It’s simply too soft a flavour to compete with the other ingredients. Even the teaspoon of pear liqueur would be enough to bully the vodka in this. I’ve chosen Haku specifically for that reason, given it sits on the ‘clean and subtle’ end of the vodka flavour spectrum, as opposed to something intense or flavoured.

Instead, it’s function here is to lengthen (the same role it plays in a traditional Vesper). I found there was no combination of Plymouth and calvados that didn’t either clash, or overpower the other ingredients, particularly considering how quiet and fragile some of them are. I used the vodka here to separate; to put some distance between the gin and calvados, and the other ingredients.

It’s parallel to the utility of seltzer in a whisky highball, where it provides no discernible flavour, but serves to pull, divide and lengthen, allowing smaller, more nuanced notes to shine through.

Finally, a VSOP calvados would work fine here, as well. I just used the XO due to it’s availability and fair price where I am. This is a Vesper variation with a split base of gin and calvados, with some added seasoning thanks to a pear liqueur and an amaro. It has a very long evolution after an initial sweet hit of autumnal flavours - pear, apple, anise, safron and baking spice. Notice that the function of the vodka here isn’t to add flavour. It couldn’t. It’s simply too soft a flavour to compete with the other ingredients. Even the teaspoon of pear liqueur would be enough to bully the vodka in this. I’ve chosen Haku specifically for that reason, given it sits on the ‘clean and subtle’ end of the vodka flavour spectrum, as opposed to something intense or flavoured. Instead, it’s function here is to lengthen (the same role it plays in a traditional Vesper). I found there was no combination of Plymouth and calvados that didn’t either clash, or overpower the other ingredients, particularly considering how quiet and fragile some of them are. I used the vodka here to separate; to put some distance between the gin and calvados, and the other ingredients. It’s parallel to the utility of seltzer in a whisky highball, where it provides no discernible flavour, but serves to pull, divide and lengthen, allowing smaller, more nuanced notes to shine through. Finally, a VSOP calvados would work fine here, as well. I just used the XO due to it’s availability and fair price where I am. Ingredients: - Plymouth Gin - Menorval Trex Vieux XO Calvados Instructions: Combine ingredients in a mixing glass and stir to full dilution. Strain into chilled Nick & Nora. Garnish with orange twist and apple slice. Originals,Spirit Forward,Autumn,Boozy,Fancy,Seasonal