1 oz London Dry Gin (Tanqueray)
3/4 oz Cocchi Americano
1/2 oz Cointreau
1/4 oz Orange Bitters (Regan's)
Stir with ice and strain into a coupe glass (Champagne flute). Top with 2 oz Blanc de Blancs (Gruet) and garnish with a lemon twist.
After the Georgia, I wanted to try a recipe that I had spotted in Food & Wine: Cocktails 2012 called the Triton. The drink was created by Miles Macquarrie of Leon's Full Service in Decatur, Georgia, as a hybrid of a Vesper and a Seelbach. While not a fan of the Vesper itself, giving it a flavor boost and dropping the flavorless spirit from the roster certainly attracted my attention. Once mixed, the Triton offered up a lemon oil and sparkling wine bouquet. The crisp, carbonated orange sip was chased by white wine, gin, and lingering bitter orange notes.
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!