3/4 oz Tequila
3/4 oz Galliano L'Autentico Liqueur
3/4 oz St. Germain
3/4 oz Lime Juice
1 dash Angostura Bitters
Shake with ice and strain into a cocktail coupe. Garnish with a lime twist.
Two Mondays ago, Andrea and I ventured over to Estragon for dinner. For a drink, we asked bartender Sahil Mehta to show off his entry into the Galliano cocktail contest. His recipe, the Emerald Toucan, appeared to be a riff on the classic Yellow Bird with tequila and St. Germain subbing for the Yellow Bird's light rum and triple sec, respectively. The Emerald Toucan began with a lime and agave nose that led into a citrus sip. The swallow was a combination of the tequila and a floral herbal finish that surprisingly tasted unlike either St. Germain or Galliano.
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!