The article highlights Bar Agricole's Japanese Cocktail, crafted with California brandy, housemade orgeat, and aromatic bitters. Owner Thad Vogler emphasizes the use of quality ingredients to create a rich yet balanced drink. The cocktail, initially pioneered by Jerry Thomas, has been reinterpreted to reflect Californian flavors, enhancing its appeal. Vogler's choice of biodynamic brandy and local ingredients underlines the importance of provenance in the cocktail scene, with Bar Agricole striving for excellence through simplicity in its recipes.
"We always wanted to make Milk & Honey-style drinks with great ingredients. This is a perfect example-a tight little recipe that allows us to use ingredients with real provenance."
"California's state spirit should be AVA brandy, and it's my favorite cocktail spirit. In fact, the farm that grows the grapes for the brandy... is the same one that grows the almonds that go into the orgeat."
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