2/3 Gordon's Gin (2 oz Farmer's)
1/6 Dry Vermouth (1/2 oz Noilly Prat)
1/6 Yellow Chartreuse (1/2 oz)
1 dash Lemon Juice (1/8 oz)
1 dash Orange Bitters (Regan's)
Stir with ice and strain into a cocktail glass.
After the John, I stuck with the same era by picking the Stinging Nettle from 1934's 1700 Cocktails for the Man Behind the Bar. The recipe looked like a Puritan Cocktail that had been dried out and shifted to the citrus side with a dash of lemon juice. That dash of juice did play a significant role for it donated a lemon aroma to join the Yellow Chartreuse's sweet herbal notes. A dry honey, orange, and lemon sip also showcased the dry vermouth's wine flavors. Next, the gin and savory Yellow Chartreuse notes began the swallow that concluded with tart lemon accents. With the drying forces of vermouth and lemon juice, the Stinging Nettle ended up smelling a lot sweeter than it tasted.
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!