1 oz White Port (Ramos Pinto) 1 oz Gin (Aviation) 1 dash Anisette (1 barspoon Herbsaint) 1 Egg Yolk
Shake one round without ice and once with. Strain into a cocktail glass.
On Monday night, I started browsing our cocktail books for recipes that use white port as we had bought a bottle this past weekend. One that appealed to me was the first Broken Spur in Trader Vic's Bartender's Guide. The book also contained a Broken Spur #2 which had the gin reduced to a quarter ounce and with the addition of a quarter ounce of sweet vermouth. The Broken Spur we made had a soft anise nose. The drink was not overwhelmingly anise but it was one of the main tastes besides the richness from the port and egg yolk. The Broken Spur's flavor made Andrea think of a fennel crème brûlée. Overall, it was a decent drink although I felt that it might be improved with a sprinkling of grated cinnamon or nutmeg as a garnish.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!