I love scotch. A strange first few words for a cocktail without any in sight, but stick with me. I worked for many years in cocktail bars where a Godfather cocktail was Jack Daniels, Amaretto and coke. In the past couple of years, I discovered the classic recipe was far more simple, Scotch and Amaretto. It also tastes far better cola free. I’m also a massive fan of the Old Fashioned made with Scotch. I’ve never been one for Brandy in general, though a little experimentation over the past couple of days has changed that. I created Le Parrain Cocktail, and I’m going to tell you all about it.

Le Parrain Cocktail IngredientsLAUVIA-HORS-DÂGE-AMBIANCE

  • 2oz (60ml) Comte de Lauvia Reserva Armagnac
  • ½oz (15ml) Amandine d’Amande
  • 2 dashes Peychaud’s Bitters

Stir the ingredients with ice in a mixing glass and strain into a chilled coupe glass.

The thinking behind Le Parrain Cocktail’s creation

So Le Parrain is the exact translation of The Godfather and you can even find a French version of the movie poster with a quick google search. I decided right away that I needed to go French with this drink as I wanted to experiment with the Lauvia Reserva Armagnac on my home bar. Comte de Lauvia is produced in the Gascony region of France, using Ugni Blanc, Baco Blanc and Folle Blanche grapes.

While the Godfather references New York Italian mobsters in the movies, the Italian Amaretto didn’t feel right. We went with Amandine d’amanda from Distilleries et Domaines de Provence which is an almond liqueur. I reduced the pour as I didn’t want to overpower the Armagnac with sweetness.

Finally we take the edge off that sweetness with a couple of dashes of Peychaud’s bitters which adds a touch of complexity to the Le Parrain Cocktail. Peychaud’s was created around 1830 by Antoine Amédée Peychaud, a Creole apothecary from the French colony of Saint-Domingue. This ties in with our French feel nicely and handily tastes great!

Serving it chilled straight up keeps the beautiful clarity of the drink and as a result also reflects the elegance associated with Paris. I still can’t quite decide whether I prefer it with or without a twist of orange peel to garnish. The oils certainly add to the aroma but I may prefer the simplicity and minimalism of the drink without it. If you give this a try I’d love to hear your thoughts on that.

Leave a Reply

%d bloggers like this: