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.