Almond Cocktail

I see what is going on here and I like it. While the Almond Cocktail is not a drink you can show up at a bar and order, it is something that can be enjoyed at home with a little preparation.

Among all the drinks in the New York Bartender's guide, this one had some of the most cryptic instructions. There was no mixing or shaking. Heat might have been involved. Also some chilling, you just can't tell from the directions at all.

The idea is to get a gin drink to approximate the dry almond flavor from almond oils and warm nuts. A few of the ingredients, the peach brandy and kirschwasser accentuate this flavor, since both come across more like almond than peach or cherry.

And this is a good, strong drink with lots of interesting flavors. I used Filibuster's Dual Cask Gin for its simplicity and herbaceousness. No citrus flavors, just juniper and lemon verbena and few other botanicals. And the whole thing really shines. Now I've gone and made sense of the directions.

• 2 oz. gin (Filibuster Dual Cask used)
• 1 oz. dry vermouth
• 1/2 oz. peach brandy
• 1 tsp. kirschwasser
• 1/2 tsp. sugar syrup
• 6 almond slices

Combine all ingredients in a mixing glass and warm the contents of the glass by placing the entire glass in a saucepan full of warm water. Allow flavors to mellow together for ten minutes. This allows the almonds to release their oils into the cocktail. Remove the mixing glass from the water and refrigerate it for at least an hour. Pour all ingredients into an Old Fashioned glass full of fresh ice.