A Stone’s Throw

Britt Fox | Washington, D.C.

photo: Farrah Skeiky

In A Stone’s Throw, what Britt Fox describes as “fiddly” amounts of Bénédictine, dry Curaçao and stone fruit–infused Lillet Blanc work in tandem to bolster the spirituous backbone of the drink: VSOP Cognac. “I care the most about spirits,” explains Fox. “It’s always where my passion has been, and so, if I’m being honest, it all still starts with a spirit that I’m super excited about.”

Ingredients

Serving: 1

  • 1 3/4 ounces VSOP Cognac, preferably H by Hine
  • 1 3/4 ounces VSOP Cognac, preferably H by Hine
  • 3/4 ounce cherry- and plum-infused Lillet Blanc (see Editor’s Note)
  • 3/4 ounce cherry- and plum-infused Lillet Blanc (see Editor’s Note)
  • 1 teaspoon Benedictine
  • 1 teaspoon Benedictine
  • 1/2 teaspoon dry Curaçao
  • 1/2 teaspoon dry Curaçao
  • 3 drops saline solution
  • 3 drops saline solution
  • 2 dashes aromatic bitters, preferably Jack Rudy
  • 2 dashes aromatic bitters, preferably Jack Rudy

Garnish: halved fresh fig

Directions
  1. Add all ingredients to a tin or mixing pitcher. Add ample ice and stir until cold.
  2. Strain into a Nick & Nora glass and garnish with a halved fig.
Editor's Note

Cherry- and Plum-Infused Lillet Blanc
Halve and pit 12 ounces each of fresh cherries and plums. Place into jars and top with Lillet Blanc. Refrigerate for 48 hours. Strain out the fruit, and the vermouth is ready to use.

Tagged: Bénédictine, cognac, dry Curaçao, Lillet Blanc

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