1 1/2 oz Gin (Ryan & Wood Knockabout) 1/2 oz Dry Vermouth (Noilly Prat) 1/2 oz Crème de Pêche (Briottet Maison Edmond CdP de Vigne) 1 dash Celery Bitters (homemade)
Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.
Monday last week, I selected the Queen Eleanor from Gary Regan's Annual Manual for Bartenders 2011 as our nightcap. This Martini variation was created by Brandon Josie of 15 Romolo in San Francisco. The Queen Eleanor greeted us with a lemon oil aroma that contained a hint of peach. Next, the sip presented the dry vermouth flavors along with some added sweetness from the crème de pêche. On the swallow, peach flavors led into the bitters' celery and the gin's botanicals at the end; surprisingly, the peach and celery notes complemented each other rather well.
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!