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.