1 oz Beefeater Gin 1 oz Campari 1 oz St. Germain 2 dash Peychaud's Bitters
Stir with ice and strain into a rocks glass. Garnish with lemon oil.
Two Sundays ago, Ben Sandrof was hosting another of his speakeasy Sunday Salons at a local establishment's back room and we stopped by for a few rounds. The drink I started with was the Cell #34 off of the cocktail menu. In a way, the Cell #34 was a Negroni with the sweet vermouth swapped out for some St. Germain, but the St. Germain did a better job of taming the Campari than any vermouth (save for perhaps a Barolo Chinato) could do; moreover, the Campari did a good job in minimizing the sweetness of the St. Germain. The drink started with a lemon oil and Campari aroma that led into the citrus-like St. Germain elderflower liqueur flavor. The bitter flavors of Campari followed the St. Germain in the sip, and the St. Germain, perhaps coupled with the gin's botanicals, appeared again as a lingering grapefruit-like flavor.
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.