A less-sweet margarita with a Minnesota twist. It's simple, but sure to please guests when you have them over for a delightful dinner party.
Named after the writer Ford Maddox Ford who both Hemingway and Gertrude Stein admired.
This cocktail is spirit-forward but still smooth. Use the highest-quality ingredients that your budget allows; this includes the water used to make the ice!
- ¾ oz Rye Whiskey
- ¾ oz Pierre Farrand 1840 Cognac
- ¾ oz Cocchi Vermouth di Torino
- ¼ oz Benedictine
- 1 dash Peychaud's Bitters
- 1 dash Angostura Bitters
- Lemon for garnish
Stir all ingredients (except bitters) over ice. Strain into a lowball glass that is filled with fresh ice. Top with bitters, and express a rip of lemon peel over the drink.
Bar Brigade is the realization of a the dream owner Matty O'Brien and culinary director J.D. Fratzke had for a "little neighborhood wine bar." Unfussy French cuisine meets a bar full of Jazz-Age Paris classics, wine, and beer in a cozy setting.