It’s Friday … Have a Drink: H&H

h and h cocktail
It’s Friday … Have a Drink: H&H
Our weekly recommendation.

I make this drink quite often. It’s an interesting, highly-drinkable twist on the Martini that brings a whole lot more flavor to play thanks to the addition of curacao and the use of Lillet Blanc in favor of a more typical dry vermouth.

If you haven’t tried Lillet Blanc, you really should give it a shot … especially if you’re a person who’s not too fond of dry vermouth. Lillet has a very different taste profile. It’s much less subtle, which makes it not-so-great for dry Martinis, where you mostly want the gin to be the star, but in ensemble drinks like the H&H? It’s perfect.

The original recipe doesn’t use any bitters, but that’s kind of boring so I usually add them. I like to use my homemade Asian Citrus Bitters, but any citrus-based bitters will work great with this drink.

A note on Patron Citronge: it’s made by the tequila people, but it’s not made with tequila and doesn’t taste like tequila. It’s an orange liqueur made from neutral spirits and flavored with bitter oranges, and thus is the very definition of a curacao (though it doesn’t call itself one).

Combine all ingredients in a pint glass over ice and stir thoroughly. Strain into a chilled cocktail coupe. Garnish with a lemon twist.

This article is a modified and enhanced version of a post that ran on my nightly cocktail blog, DrinkShouts.

Christopher Buecheler is a novelist, a web developer, an award-winning amateur mixologist, a brewer, a guitarist, a drummer, and an NBA enthusiast. He lives a semi-nomadic life with his wife and two cats, currently residing in Providence, RI. You can learn more at his website, cwbuecheler.com.

  • http://twitter.com/mdigirol Matt

    Chris, what is the difference between a Curacao and a Triple Sec? Can they potentially be interchanged? Is there a huge difference in flavor profile?

    • http://cwbuecheler.com/ Christopher Buecheler

      Triple Sec is a subset of curacao that’s slightly drier, but has a nearly identical flavor profile. Although with new “dry” curacao brands cropping up, even that line is blurring … and anyway, all of ’em are still pretty sweet. It showed up around the mid-to-late 1800s, and my guess is that curacaos of that time must’ve been syrupy sweet if triple sec was considered dry by comparison (maybe Curacaos were also lower ABV than triple sec back then — they’ve all standardized at ~40% now). These days regular curacao and triple secs like Cointreau are pretty similar. They can safely be interchanged, for sure.

      • http://twitter.com/mdigirol Matt

        Awesome! Thanks for the reply. I don’t always have the ingredients for these drinks, but I certainly have Lillet for Vespyrs… so I’m looking forward to trying this out tonight :)

        • http://cwbuecheler.com/ Christopher Buecheler

          Yeah, it’s a tough balance with these articles. I have kind of an insane home bar (see this picture — the white thing is ALSO full of booze — https://twitter.com/cwbuecheler/status/399213023228731392/photo/1 ), which most people just don’t have. On the other hand, there’s only so many recipes you can post that use the same super-common subset of ingredients.