1 1/2 oz Pimm's No. 1
1/2 oz Tanqueray Gin
3/4 oz Lemon Juice
1/2 oz Simple Syurp
1 dash Peychaud's Bitters
Shake with ice and strain into a coupe glass rinsed with Cynar. Garnish with 7 drops of Peychaud's Bitters.
Two Wednesdays ago, I searched through the online recipe list from the Violet Hour bar in Chicago and spotted the Fox Hunt. While it was similar to other sodaless Pimm's Cup recipes, the Cynar rinse was enough to convinced me to make this one. Once mixed, the Fox Hunt greeted the nose with anise from the Peychaud's and a little fruitiness from the Pimm's; in fact, the anise aroma made Andrea ask if there was a dash of absinthe in there. Next, the lemon-berry sip was followed by gin on the swallow that was accented by a bitter herbal hint from the Cynar and spice from the Peychaud's.
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!