1/4 Gordon's Gin (3/4 oz Cold River)
1/4 Pernod Absinthe (3/4 oz)
1/4 Orgeat (3/4 oz BG Reynolds)
1/4 Lemon Juice (3/4 oz)
Shake with ice and strain into a cocktail glass. I added a lemon twist.
Two Fridays ago, we started the evening with the Coo-ee Special from the United Kingdom Bartenders Guild's Approved Cocktails book published in 1937. The word "coo-ee" is an indigenous Australian term for "come here," and it is yelled out in the Bush to find missing people or indicate one's location. With the absinthe, orgeat, and lemon juice, the recipe reminded me of Bergamot's Momisette Sour which they based off a classic Parisian drink called the Momisette. The Coo-ee Special offered up a lemon oil and anise aroma that led into a sweet lemon sip. The swallow showcased the absinthe's and gin's botanicals that were soothed by the orgeat's almond.
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!