Bill Norris, head drinkman at Fino Austin, was generous enough to share the recipe for his creation the Cedar Fever in a comment on an earlier Souse Report post. Tonight I thought I would give it a whirl at home. I’m low on Hayman’s Old Tom Gin, with maybe three ounces left in the bottle, so I needed to make this count. And it was totally worth it.
This cocktail has a lovely peach color and tastes mildly sweet with definite peach and grapefruit flavors coming from the St. Germain. The Zirbenz contributes pine flavor, of course, but does more to the aroma than the taste… make sure to sniff when you drink this one. I don’t know if it is the lighting at Fino or my lack of observation skills, but I’ve never noticed the Peychaud’s floating on top like a swirl of red oil on water…very cool.
The Zirbenz is a pretty tough ingredient to work with (in my opinion) and I have been a bit nervous about using it at home. The Cedar Fever combines it with the slight sweetness of the old tom gin, the definitely sweet, citrus goodness of the St. Germain, and the complex bitters to make something that is way more than the sum of its parts. It makes me want to try to find other cocktail friends for the Zirbenz to play with.
- 2 oz. Old Tom Gin (Hayman’s)
- 1/2 oz. St. Germain
- 1/2 oz. Zirbenz Stone Pine
- 2 dashes Peychaud’s Bitters
Combine all ingredients except for the bitters in a cocktail shaker with ice. Stir until well chilled. Layer two dashes Peychaud’s on top of the cocktail and garnish with flamed lemon peel.