3/4 oz St. Germain
1/4 oz Clear Creek Douglas Fir Eau de Vie
1/2 oz Lemon Juice
1/4 oz Orange Juice
1/4 oz Demerara Syrup
2 dash Bittermens Tiki Bitters
Shake with ice and strain into a cocktail coupe. Garnish with a lemon twist. Perhaps Zirbenz could be substituted for the eau de vie in a pinch.
Tuesday last week, Andrea and I paid a visit to the bar at Craigie on Main. While scanning the menu, I realized that I had never had their Northern Lights. The drink was created by Tom Schlesinger-Guidelli for the inaugural cocktail menu when Craigie on Main opened in autumn of 2008. Lauren Clarke of DrinkBoston captured the moment by asking Tommy about the drink's genesis. Tommy recalled, "I took a week off between starting at Craigie and ending at Eastern Standard. I went down to Westport, MA, to work on the upcoming venture. One night of mixing with some of my best friends, this drink just came together. The late-night mixing and watching the stars, in cold New England... it reminded me of the vibrant Northern Lights." I know that I at some point had tasted the drink when Andrea ordered it, but I had never savored one from beginning to end; therefore, I asked bartender Ted Gallagher to rectify the situation. Ted seemed rather happy to oblige despite the longer than average list of ingredients; when I inquired about the numerous small portions of ingredients, Ted explained that before each shift, they batch the juice and syrup together to make the drink a lot easier to assemble.