This is the second drink in The Alchemist’s Notebook, a series of original drink recipes.
Brandy in this drink is the warmth of a summer evening, refreshed by the bright bitterness of dry curaçao, while the complex herbal notes of génépi and spicebush float in on the cool breeze of floral elegance that is crême de violette.
An Evening in June
1.5 oz brandy
.75 oz dry curaçao
.5 oz crême de violette
.25 oz génépi
.5 oz spicebush simple syrup*
garnish maraschino cherry
Shake all ingredients with ice, strain, serve in a coupe glass.
* Spicebush simple syrup (and alternative)
To make spicebush simple syrup, first collect spicebush. Of the spicebush leaf, twig, flower, green and ripe fruit, each is an individual expression of the plant's range of flavor. Any or all of these will produce a fine simple syrup. The twigs are the mildest option, the berries the strongest. Combine a handful of spicebush (to taste) with equal parts sugar and water in a sauce pan and bring to a simmer. Stir until the sugar is fully dissolved, let cool, strain.
If you are not in a position to forage for spicebush where you live, allspice is a close alternative.