1 1/2 oz London Dry Gin (Beefeater) 3/10 oz Bénédictine(2 tsp) 3/10 oz Apricot Brandy (2 tsp Rothman & Winter) 3/4 oz Lime Juice 1/4 oz Simple Syrup 1 dash Angostura Bitters
Shake with ice and strain into a cocktail coupe. Garnish with a grapefruit twist.
Two Tuesday ago, Andrea and I attended a punch bowl event at the recently opened Backbar in Somerville. For a nightcap, I decided to make a drink I found in Gary Regan's Bartender's Gin Compendium, the Silk Road Sour. The drink was created by Timothy Carroll of the East Room in London. The Sour began with a pleasing aromatic combination of the grapefruit oils and the apricot liqueur. The lime and Angostura Bitters paired on the sip to make an almost grapefruit like impression as they do in the Pegu Club. On the swallow, the apricot and Bénédictine offered contrasting high and low elements that were followed by lingering gin and citrus notes. In the end, the balance and flavors were similar to the Pegu Club, but the apricot-Bénédictine duo came across somewhat differently from Cointreau.
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!