2 oz Hendrick's Gin 1 oz Stock Maraschino Liqueur 1 oz Lemon Juice 2-3 dash Peychaud's Bitters
Shake with ice and strain into a cocktail glass.
On Sunday night, Andrea and I attended Eastern Standard's annual anti-Valentine's Day event. On the special menu were eight pink or red drinks. While Andrea went for something with tequila, I asked Bobby McCoy to make me the Cherry Blossom which he described as a variation on an Aviation. I surmise that this might be their original concoction for all other Cherry Blossom recipes that I found in my library and on the web were very different. Like an Aviation, the drink had a maraschino nose and sour cherry flavor; however, the Peychaud's, besides donating the theme-appropriate pink color to the drink, took the drink in a very different direction. We were glad that we showed up on the early side to this event and were able to have a drink at the bar before the place got packed. After that, we used our drink tickets for the beer and shot of Fernet Branca combo at one of the satellite bars they had set up around the room.
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!