Drink of the Week: The Faulkner
We mentioned yesterday that searching for recipe inspiration had led us in the direction of Professor Jerry Thomas’ Mississippi Punch. Today’s drink, the Faulkner, is where we went with it.
The occasion for the Faulkner was a cocktail reception being held by the PEN/Faulkner Foundation. We missed the event itself, being in California for a fabulous family wedding. Our partners at Union Kitchen, who catered it, asked us if we’d nonetheless be willing to design the cocktails. It’s a request we were all too happy to say, ‘Yes,’ to; there are few things we enjoy more than coming up with cocktail recipes to suit specific, unique occasions.
As you might guess, PEN/Faulkner is named after William Faulkner (actually it’s named after a foundation which is named after Faulkner, but perhaps that’s getting too technical). Faulkner was born in Mississippi but moved to New Orleans. This cocktail does the same. We took the Mississippi Punch and added the New Orleansian touch of an anise float. In honor of the reception’s location, we also added an ounce of double strength Compass coffee. The coffee was originally intended for Thursday’s drink, the Jackson. On a whim, we tried it here too and ended up liking the interplay of the coffee’s earthy bitterness with the sweetness of the spirits and the anise flavor.
- 2 oz brandy
- 1 oz Bourbon
- 1 oz dark rum
- 1 oz Compass coffee Azimuth blend, brewed at double strength and cooled
- .25 oz anise liqueur
- Shake first four ingredients vigorously with ice.
- Pour into an ice-filled glass.
- Float anise liqueur on top by slowly and gently pouring. If you do it right, you’ll have a very dramatic looking white cloud layer at the top of your drink.