Westport Café’s new bar manager, Andy Weathers, has been quick to showcase his cocktail-shaking skills with a revamped cocktail menu featuring eight new recipes for the French bistro.
Weathers, previously of Town Co. at the Kansas City Hotel, is blending French spirits and influences to give classic cocktails a twist on Westport Café’s new bar menu. From Mr. Moonlight, an ultra-frothy, dark rum-based espresso cocktail mixed with Averna Amaro, vanilla cream, and Angostura bitters to the Little Pickle Martini, which Weathers describes as “a story of ingredients that didn’t know they were meant for each other until they were stirred together,” the new cocktails are ripe with creativity.
Weathers was kind enough to share his recipe for the perfect fall cocktail, which is made with Marie Duffau’s Bas-Armagnac, “a six-year-old expression that has a rich variety of flavors that complements Cardamaro, an Italian liqueur made from cardoon and blessed thistle. The two are then combined with apple cider poached pears and lemon to make this a very satisfying cocktail.”
Here’s how to make it yourself:
(Recipe by Andy Weathers, bar manager at Westport Café)
Makes one serving
1.5 oz Armagnac
.5 oz Cardamaro
1 oz Apple cider & poached pear purée
.75 oz Lemon juice
Flaming rosemary garnish (it’s served with this in the restaurant)
Combine Armagnac and Cardamaro with apple cider, poached pear purée, and lemon juice.
To order a Satisfied Mind made by the professionals (or one of the other new cocktails) stop by Westport Café at 419 Westport Road.