1/3 Gordon's Gin (1 oz Beefeater) 1/3 Noilly Prat Dry Vermouth (1 oz) 1/3 Fockink Cherry Brandy (1 oz Cherry Heering) 1 dash Curaçao (1/4 oz Senior Curaçao) 1 dash Absinthe (1/8 oz Kübler) 1 dash Orange Bitters (Regan's)
Stir with ice and strain into a cocktail glass.
Last Tuesday, we began the night with the Jacksonia from 1934's 1700 Cocktails for the Man Behind the Bar. The combination of ingredients reminded me some what of a gin version of the Infurator. The drink began with an absinthe aroma on top of a fruit note from the cherry or orange liqueurs. The cherry and dry vermouth sip came across as a plummy flavor, and the swallow contained additional cherry notes along with the gin as well as an absinthe and orange finish.
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.