1 oz North Shore No. 6 Gin 1 oz Atholl Brose or Drambuie (Drambuie) 1/2 oz Absinthe (Kübler) 1/2 oz Cane Syrup (JM Sirop) 3/4 oz Lemon Juice 1 Egg White
Shake without ice and then with. Strain into a cocktail coupe and garnish with a few drops of Angostura Bitters.
After purchasing some cane syrup earlier in the week, it was time to make the Toulouse-Lautrec from Gary Regan's Bartender's Gin Compendium. The drink, created by Timothy Lacey of Chicago's Drawing Room, honors the artist's love of absinthe which he used as a comfort to his bodily woes and as solace for his unsightly appearance.
The Toulouse-Lautrec's Angostura Bitters garnish donated cinnamon and allspice aromas to that of the absinthe's anise. The sip was a creamy honey and lemon flavor, and the swallow began with the gin's botanicals. After the gin, the absinthe presented itself followed by floral notes from No. 6 Gin's lavender and Drambuie's heather on the aftertaste.
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!