Sentimental Bulls**t

COCKTAIL INGREDIENTS:
- 45 ml Pear Eau de Vie
- 15 ml Italicus Bergamot Liqueur
- 30 ml Japanese Quince Syrup
- 5 ml Simple Syrup
- 2 Dashes of Grapefruit Bitters

GARNISH:
- Orange Twist
- Cocktail Flower

INSTRUCTIONS:
• Combine all of the ingredients in a cocktail shaker.
• Add ice and shake until chilled.
• Double strain into a chilled cocktail glass.
• Garnish with an orange twist and a cocktail flower.

Cocktail author: Grouchy Bartender.

About four years ago I accidentally discovered an Aussie band “Cold Chisel”. Music wise, for me, that was a discovery of a decade and I could not believe I have not heard of them earlier. Thus, when thinking of a name for my latest creation, I took inspiration from a single phrase in one of their most popular tracks and decided to dedicate the cocktail to the band and their amazing music.

Base of the cocktail is pear eau de vie (in my case Specht) with those delicate fruity pear notes, laying a delicious foundation. I paired it with a touch of Italicus, a bergamot liqueur full of floral citrusy notes reminding me of black tea (basically the only tea I liked as a child). Balancing between sweet, tart and fruity, the homemade Japanese quince syrup instantly transports me back home, as flavour associated with so many happy memories. A touch of simple syrup for the balance, a few dashes of grapefruit bitters for additional complexity and you have the Sentimental Bulls**t.

Fruity, floral, light, but still complex and carrying a proper boozy punch, this is how I would describe my latest creation. For me the cocktail is full of nostalgic flavours I associate with home and therefore, this particular name came to my mind while listening to “Flame Trees”. If I may give one last advice, I would highly recommend pairing this cocktail with the song for the best possible experience.