{"id":936,"date":"2008-01-12T17:18:08","date_gmt":"2008-01-12T17:18:08","guid":{"rendered":"https:\/\/www.cocktailians.com\/2008\/01\/mxmo-submission.html"},"modified":"2008-01-12T17:18:08","modified_gmt":"2008-01-12T17:18:08","slug":"mxmo-submission-9","status":"publish","type":"post","link":"https:\/\/cocktailians.com\/?p=936","title":{"rendered":"MxMo Submission: P\u00eache de Resistance"},"content":{"rendered":"

\"Mxmobrandylogo\"Mixology Monday<\/a> is a great idea, and it’s something I’d been interested in participating in for a while.  And now, with this blog, I don’t really have any excuse not<\/em> to participate.  The topic this time around is brandy<\/a>, which seems apropos for a winter month…and it’s also a good spirit for my first MxMo, since (as I admitted<\/a>) I don’t really know a lot about it.<\/p>\n

When I think of brandy, I think of snifters, of course, and evenings spent in front of the fire, rolling the snifter between one’s fingers as one contemplates the vapors.  (Smoking jackets figure somewhat prominently in this reverie, too.)  However, my New York City apartment is equipped with neither fireplace nor snifters (nor smoking jackets), and so I decided I’d have to strike out on my own.<\/p>\n

The quintessential brandy cocktail — and one of my favorite cocktails ever — would have to be the Sidecar<\/a>, that heady, complex combination of Cognac, Cointreau, and lemon juice that manages to showcase each of its individual ingredients while simultaneously achieving greatness beyond the sum of its parts.  I’ve had some truly amazing Sidecars — I single out the ones at Angel’s Share<\/a> and Pegu Club in particular — so I was anxious to try my own take on the cocktail.<\/p>\n

I didn’t have any peach brandy in the house, but I did have a bottle of V\u00e9drenne<\/span><\/a> "Les Royales de Nuits-Saint-Georges" Cr\u00e8me de P\u00eache de Vigne that my parents generously brought back from France a few years ago.  It’s great stuff, with an intense peach flavor, and I thought it’d go nicely with the brandy.  And then I got to thinking (always a dangerous thing) about the poached peach with cinnamon that I’d had as a dessert in a restaurant somewhere, and I realized that the clove-cinnamon flavor of Angostura bitters might work well with the cr\u00e8me de p\u00eache.  Some experimenting with the Sidecar proportions (as DrinkBoy notes<\/a>, there are lots<\/em> of different ways to approach it) and I came up with this:<\/p>\n

\"P\u00eache<\/a><\/p>\n

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P\u00eache de Resistance<\/strong>
(named by the inimitable Czeltic Girl<\/a>)<\/small><\/p>\n