1 oz Old Overholt Rye 1 oz Plymouth Gin 1/2 oz Lime Juice 1/2 oz Raspberry Syrup
Shake with ice and strain into a cocktail glass. Garnish with a lime wheel.
To follow up the Earl Grey MarTEAni I had at Green Street on Sunday night, I asked Derric Crothers to make me the Double Standard. The drink started with a lime nose, and the lime's tartness rang out strongly through each sip. I was curious as to why the drink was so tart and I asked Derric about how Green Street makes their raspberry syrup. Turns out that unlike the one we make which is simple syrup-like in sugar content, theirs is more of a puree with only a small amount of sweetness added. Perhaps this is due to how quickly they go through each batch (ours uses the high sugar content and a bit of vodka to stabilize it against mold). Therefore, the raspberry syrup donated the berry flavor but left the drink pleasantly on the dry side. The rye with the gin botanicals appeared at the end of the sip and lingered on in the swallow.
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!