3/4 oz London Dry Gin (Beefeater)
3/4 oz Lime Juice
3/4 oz Campari
Shake with ice and strain into a highball glass filled with fresh ice. Top with soda water (2-3 oz) and garnish with a mint sprig.
A few months ago, I made the quirky Teresa from Gary Regan's The Joy of Mixology. The drink was created by Spanish cocktail enthusiast Rafael Ballesteros and expertly balanced the bitterness of Campari, the sweetness of crème de cassis, and the tartness of lime juice. Nicole, one of our friends and readers of the blog, commented that the Teresa was too Campari heavy for her and she would have liked to see half of the Campari replaced with gin. I replied that Eastern Standard's bar manager, Jackson Cannon, must have had the same opinion for he made a series of variations. While I was able to see #2 and #3 in the Craigie on Main cocktail rolodex, the Theresa #4 (unsure why the spelling changed) seemed most appealing and appears in the LUPEC Boston's Little Black Book of Cocktails. I held off on making this recipe as it calls for a mint sprig garnish and our mint, until recently, was in the off season. Alas, our mint is back so it was time for the Theresa #4.