1 oz Light Style Gin (Cold River) 1/2 oz Lillet Blanc (Cocchi Americano) 1/2 oz Bénédictine 1/2 oz Aperol
Stir with ice and strain into a sherry glass. Garnish with a large lemon twist.
After the Brunswick, I searched through Gary Regan's Bartender's Gin Compendium and found an adaptation of Neyah White's Monarch that he created at Nopa in San Francisco. For a gin choice, I decided to try out my new bottle of Cold River Gin, a spirit made in Maine from potatoes, that I bought after finding it on sale. In the drink, the oils from the lemon twist combined with the Aperol to generate an almost apricot aroma. On the sip, the Cocchi Americano and Aperol provided a pleasing citrus and rhubarb flavor, and this led into the Bénédictine and gin finishing with a chocolate and herbal swallow. While the Monarch was rather light, it was perhaps a touch too sweet to classify as a perfect aperitif. The ingredient that made the drink shine for me was the Bénédictine which added a wealth of complexity that helped to unite the other elements.
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.
boston cocktail books!
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore)!
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore)!