2/3 Holland Gin (1 oz Bols Genever)
1/3 Dry Vermouth (1/2 oz Noilly Prat)
2 dash Simple Syrup (1/4 oz)
2 dash Peychaud's Bitters
1 dash Pernod (1/8 oz Pernod Absinthe)
Stir with ice and strain into a cocktail glass.
After the Old England, I began to peruse our 1975 edition of Patrick Duffy's The Official Mixer's Manual. There I spotted the Yachting Club which appeared like a lemon twist and rocks glass away from a Sazerac variation. The drink began with the aroma of Genever's malt and absinthe's anise. The malt notes continued into the sip with perhaps some grape elements from the vermouth, and the swallow contained the herbal flavors from the Pernod and the Genever. Overall, it came across a bit different than a traditional Sazerac with its lighter body and flavor profile, but not all that different from the Gin Sazerac John Gertsen made me with Anchor Steam Genevieve.
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!