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.