SAPORE MONTENEGRO Cocktail with forbidden bitters

     It's time to enjoy the Cherry blossom festival (hanami) . In a couple of days the cherry trees is going to be in their peak. Nothing better than a spring cocktail .

     This cocktail came up last week when one of the Hatos Bar crew made a request with something strong , sweet but not too fruity and with a lot of flavor . As we are in spring , just before the hanami, here we go :


     SAPORE MONTENEGRO


     - 30ml - glenmorangie original 10 y
  
     - 15 ml - Amaro Montenegro

     -  3 dashes - Miracle Mile Forbidden Bitters .

     -  Garnish- yellow rose petal 


     -  Stir all ingredients in a mixing glass and pour in a chilled cocktail glass .


    Amaro Montenegro is made with over 40 types of herbs such as coriander , pekoe tea , cucumber , orange peel and red cherries . And with its Flowerish perfume kind of aroma, toguether with the Glenmorangie soft and sweet butterscotch & toffe like character and Miracle Mile forbidden bitters to make the final connection between the whisky and the herb liqueur we got a sweet and aromatic cocktail perfect for the Cherry blossom festival season .

  Salute !!!

  Bar Trench Tokyo (R)


    
   

Archive Spirits Sauvage Absinthe 1804

     We have been listening about the new Emile Pernot Distillerie project since last year . And finally we had a chance to try it last month .  The Absinthe SAUVAGE 1804 .

      "Sauvage" in French means wild or uncultivated . The name completly makes sense since Emile Pernot used the wild grown wormwood found in the mountains of Jura in France .  It must had been a hard process to find , cut and collect the enough amount of wormwood  located sporadic in the rocks of the mountains . Probably Dr Ordinaire (invertor of the Absinthe ) should had done the same hard work in the early days of absinthe over 200 years ago , before disttileries started to cultivated the wormwood in fields .

     The recipe used was taken from a never commercialized 1804 manuscript in the Oxygenee collection .What makes the absinthe Sauvage 2 times special .

     But that's not all . Sauvage absinthe had been matured for 18 months ,  something different since usually others absinthe are bottleled within at most one or two months of distillation .

      


      After the bottle was open , all the floral aroma filled the place .  The louche was slow and pleasent with which drop making a smoky little line towards the edge of the glass . The color was a not too heavy white greenysh like some absinthes but at the same time not too light . A wonderfull taste with the right balance of sweeteness and bitterness after taste . An extreme good absinthe .

   
 

     Cheers for Sauvage !!!! Bar Trench 

Asmund Special Gammel Dansk

      Last year We had a post about the 26 types of herbs " Old Danish " bitter  Gammel Dansk . Some may remember the Label wich says " Gammel Dansk does you good in the morning , after the day's work , when you go hunting , on a fishing trip , or as an aperitif " . Everything still doing all good all the time but even better .

      In one of our trips to Europe last month , a short stop over in Denmark was enough to meet the new product of Danish Destillers Ltd (De Danske Spritfabrikker A/S ) , actually not so new ...they have been making since 2007 , The Gammel Dansk  Asmund Special .

      What is special about " Asmund Special " ? Try to think about  Gammel Dansk with all those herbs plus   Canadian maple syrup, Mexican vanilla, crushed Kenyan coffee and ground West African Forastero cocoa beans . All that complex taste got more complex but with a round smooth complexity . Plus Asmund Special is matured in a 350 litre french oak cognac barrels .

  

        " Skol " to the master blender  J.K. Asmund !!!

  

Bar Trench ( R )
      

From Ibiza : FRIGOLA

      It seems that august is a busy month in Ibiza with Fazz Festival , Earth Festival , and a bunch of fiestas . But we are here in Japan , quite faraway from Europe and the only thing we have to connect to Ibiza is this bottle of herb liqueur made with flowers and mainly Thyme ( Frigola or Farigola in Catalan ) . 
     
       Frigola " on the rocks " is quite refreshing and a good digestive after your meal .
 

 

Frigola by Mari Mayans Distilleries since 1880

      
      Cheers Ibiza & Frigola !!! Bar Trench

 

     ps : There are some rumours that apparently Mari Mayans distillerie went bankrupt . We hope Frigola can continue around .