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Drink Of The Week
Dave Lieberman
Widow’s Kiss at Broadway by Amar Santana
We were drinking cocktails at the bar after dinner at Laguna Beach’s Broadway restaurant, and I thought I was being a smart-ass, challenging one of OC’s best bartenders to make a drink with a relatively rare ingredient that doesn’t mix well.
“Make me a cocktail with Calvados,” I said to bar manager Gabrielle Dion.
Undaunted, she got down the Calvados, yellow Chartreuse and Benedictine; measured the liquors into a stirring cup; added ice; stirred until the drink was properly diluted; strained it into a champagne saucer; added bitters; and pressed citrus rind onto it—while I gawped in awe.
THE DRINK
Calvados, yellow Chartreuse and Benedictine? Any of those three would be a fl avor punch upside the head, meant to be drunk as a digestif, helping a stereotypically huge and rich French dinner down. But together, they complement one another well. The reaction from other patrons at the bar was immediate—after I let people take a straw’s worth of the cocktail, at least one other order for a Widow’s Kiss went in.
This will teach me to throw down a challenge to someone who’s better at making cocktails than I am at ordering them. From a Feb. 3 Stick a Fork In It post.
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