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.
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!