May 26, 2017

What I’m Drinking: The Larrexander

As all know, I am fond of many local WA-state distillers, and one of my very favorites (you probably know this too, having been reading this blog for years and years, correct?) is a distillery on a farm – farm and distillery all the same fine folks – in a valley outside of Kent, WA, a distillery called Sidetrack. Not only do they deliver fine products using produce grown on their farm, but they also have a beautiful event space in a refurbished old barn. Super swell stuff. While they get a lot of deserved plaudits for their liqueurs (from fruit to walnut-based Nocino to more exotic fare like my favorite Lemon Verbena), they also make clear, European-style, fruit brandies. Delicious, strong, and hopefully liquids more Americans will start sipping. I think my favorite Sidetrack brandy – though I like them all – is Strawberry. It’s like the essence of strawberry, the Platonic ideal, while being robust and umph-y. It is a spirit, after all. I like it so much that I wanted to create a drink with it, but it was tough (as it can be with many fruit brandies) at first, due to user error. Hahaha. But I kept at it, and eventually went with a favorite dessert inspiration, the king of dessert drinks, the Alexander. Then, after a bunch of tweaks, the below emerged, and is lush, layered, and if I can say while being humble, pretty darn wonderful. Good after dinner both because of its hints of dessert and because of its strong backbone.

larrexander

The Larrexander

 

Ice cubes

1-1/2 ounces Sidetrack Strawberry brandy

1 ounce Depth crème de cacao

1 ounce heavy cream

1/2 ounce maple syrup

 

1. Fill a cocktail shaker halfway full with ice cubes. Add everything. Shake really well. Really well!

2. Strain into a cocktail glass. Dream of orchards.

 

A Note: An actual strawberry would make a fine garnish here, but sadly I was strawberry deficient.

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