Shake with ice and strain into a cocktail glass. Garnish with powdered cinnamon.
On Monday night as we were waiting for my stew to finish cooking, we bided our time with a cocktail. The drink I chose was one that I had previously noted in the 1935 La Florida Cocktail Book from The Florida Bar in Havana, Cuba, called Old Smuggler's [sic] Awaken. Once prepared, the first sensation was the drink's attractive orange color from egg yolk and Angostura bitters. The cinnamon floating on top of the foam, besides providing a potent aroma, complemented the Genever's botanicals flavor-wise . On the sip, the drink was relatively dry with a lot of spice and a hint of lemon oil notes on the swallow. While some of the flavors were tempered by the egg white content, the Old Smugglers Awaken was a good recipe for appreciating the Genever.
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!