2 oz Blanco Tequila (Espolón)
1/2 oz Pineapple Juice
1/2 oz Lime Juice
1/2 oz Cinnamon Syrup (B.G. Reynolds)
Shake with ice and strain into a coupe glass. Garnish with a lime wheel.
Two Saturdays ago, we began the cocktail hour with a recipe from Manhattan's Death & Co. that we found in Imbibe Magazine. The Gilda Cocktail was essentially a Tequila Sour that included some tantalizing pineapple and cinnamon notes. The drink's agave and cinnamon aroma reminded me of the Firecracker Cocktail, especially as similar fruit flavors later appeared on the tongue. The sip began with a sweetened lime and led into tequila and pineapple on the swallow. Finally, the cinnamon positioned itself as a lingering note that grew with successive sips.
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!