[...]The guiness we used was in bottles, and was 8 percent alcohol. I tried the big bottles of 11 percent Guiness once, it was yucky.
If the Black Velvet was invented in the 1860s, then would it not be more likely that a Marie Antoinette style of glass was used?
8-11% ABV? That's some crazy Guinness! The stuff we get here is either 4% (draft and draft cans) or 5% (bottles).
re: glassware. I suppose you are right about that. Sigh. I'm pretty sure they probably wouldn't have drunk them in 16oz pilsner glasses like the one I pictured. Sorry, man, I was thirsty!Blanche Cocktail
1/3 Anisette (1/2 oz Anis del Mono Dulce)
1/3 White Curacao (1/2 oz Brizard Orange Curacao)
1/3 Cointreau (1/2 oz Cointreau)
(dash Regan's Orange Bitters)Shake (stir - eje) well and strain into cocktail glass.
Still trying to make my peace with these pesky after dinner cocktails. Imagining they are intended to be served with coffee, I made my self a cup of tea to go with it. It's actually pretty tasty trading leisurely sips of the darjeeling tea and Blanche Cocktail. I felt very "Euro". Orange and Anis weren't flavors I expected to go together quite this well. Still, very sweet.
There are a few different styles of Absinthe. Verte, which is colored, post distillation, by macerating various herbs in the distillate (primarily Petit Wormwood and Lemon Balm) and Blanche which is uncolored. The Swiss was, and still are, quite famous for the high quality of their Blanche Absinthes.
Fairly certain this cocktail is probably named after the "Blanche" style of Absinthe. If I had used white curacao, the cocktail would be a pearly, opalescent pale white like a Blanche Absinthe. Unfortunately, I only have orange curacao, so the cocktail is a pearly, opalescent pale orange.
edit - BTW, I added the orange bitters because I think Curacao used to have more of a bitter orange kick than the style Brizard currently makes it in. One day I'll have to try the stuff that actually comes from Curacao.
Edited by eje, 19 January 2007 - 10:36 AM.