1 1/2 oz Bols Genever
3/4 oz Luxardo Maraschino Liqueur
3/4 oz Lemon Juice
1 barspoon Mint Simple Syrup
1 handful Mint Leaves
Muddle the mint, shake with ice, and double strain into a cocktail glass. Garnish with a mint leaf.
After getting dinner at Trina's Starlite Lounge, Andrea and I headed up the street to Bergamot to catch a nightcap. When I asked bartender Kai Gagnon about the New Sensation on the menu, he described it as the Bols Genever version of a classic gin cocktail, the Sensation. Neglecting the malt content of the Genever, the recipe reminded me of a minty and Violette-less Aviation or perhaps a lemon for grapefruit Seventh Heaven, albeit one with even more of a mint signature. The New Sensation began with a mint- and maraschino-laden nose. While the sip was lemon and malty, the swallow was a funky and fresh combination of the Maraschino and mint elements. In the end, I do regret not asking whether Kai and bartender Paul Manzelli were big enough INXS fans to name the drink after one of their song titles.
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!