beaux arts

1 oz Dry Gin (Aviation)
1/2 oz Sweet Vermouth (Dolin)
1/2 oz Dry Vermouth (Dolin)
1 tsp Pineapple Juice
1 tsp Orange Juice
2 dash Anisette (Herbsainte)

Shake with ice and strain into a cocktail glass. Note: this recipe is double the original volumes.
On Wednesday night, I found the scrap of paper that I had written the Beaux Arts Cocktail down on, and decided that it was time to give it a try. The recipe was from our 1948 Bartender's Guide by Trader Vic and seemed like an interesting variation on the Income Tax or Bronx cocktail. I also found the Beaux Arts in Stan Jones' book (which is where CocktailDB acquired their recipe) that ups the juices slightly to a 1/4 oz each (1 tsp is 1/6 oz); however, I decided to go with the older recipe. When tasting the cocktail, the vermouths were detectable first on the sip followed by the orange and pineapple juices. Next, the gin and then the Herbsainte's anise notes rounded out the swallow. The pineapple came across more as an aroma than a flavor; moreover, it donated a nice lacy froth over the top of the drink. The Beaux Arts would make an excellent pre-dinner drink -- while it is light, there is a lot going on flavor-wise to prepare one's palate.