Appetizer | 43 down 232 to go

This week has been a lesson in delayed gratification.  I’ve been craving a good Old Fashioned for about a week now and was looking forward to one or two kicking off the weekend.   But last night I was forced to drive back from Springfield when my train was delayed 2 ½ hours.  I couldn’t take it, so rented a car and made it back to Chi well before the Lincoln 304 out of St. Louis.  Another job well-done, Amtrak!  But by the time I got home, having missed our late dinner reservations at Vincent, all I could handle was a hot shower, a bottle of wine, and some pizza – all of which The Partner had waiting for me.

I still want that Old Fashioned.  But since I missed posting last night, I needed to get this in before the OF.  I have to admit to being intrigued by the Appetizer.  Between the name and the ingredients, I was thinking of this cocktail like a pint of Guinness – a meal all on its own.
 
Never underestimate the power of citrus hulls to fruitify one’s cocktail without the acidic sting.   The Appetizer is a surprisingly smooth cocktail with a bright, round, fresh sweetness.  I was nervous with the Peychaud's bitters, ready for The Partner to curl his nose and wince with an “Eeew, licorice!”  But instead, I was rewarded with an “Oh, that’s nice, dear….  That’s nice!”

On to the Old Fashioned...finally!

Appetizer

2 oz. rye

3 dashes Cointreau

2 dashes Peychaud's bitters

1 lemon hull

1 orange hull

Shake with ice, strain into chilled cocktail glass, garnish with lemon twist.