1/2 Booth's Dry Gin (1 1/2 oz Beefeater)
1/4 Benedictine (3/4 oz)
1/8 Lemon Juice (3/8 oz)
1/8 Orange Juice (3/8 oz)
1 Egg White
Shake once without ice and once with. Strain into a cocktail glass.
Tuesday last week, I flipped through the 1937 Café Royal Cocktail Book and spotted the Jubilant, an original created by UK Bartender's Guild member J. Perosino. The drink reminded me of egg white versions of the Daily Mail and the D.O.M. Cocktail. Once mixed, the Jubilant greeted me with an herbal and minty nose from the Benedictine and perhaps the gin. Next, the sip was a crisp orange and gin flavor, and the Benedictine appeared on the swallow. Curiously, the Benedictine came across more rounded than it usually does perhaps due to the smoothing effects of the orange juice and egg white components.
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!