1 1/2 oz Farmer's Gin
1/2 oz Rothman & Winter Orchard Apricot
1/2 oz Cocchi Americano
1/2 oz Lemon Juice
Shake with ice and strain into a coupe glass rinsed with Kübler Absinthe (1/8 oz).
Two Saturdays ago, I spotted the Swiss Guard in North Star Cocktails which seemed like a delightful apricot for orange Corpse Reviver #2 variation. The recipe was created by Rob Jones who tends bar at Meritage in St. Paul, Minnesota; Swiss guards are the colorful protectors of the Vatican, and the name may be a nod to the Swiss absinthe used in the drink. The Swiss Guard offered an absinthe and apricot aroma with hints of lemon. Next, the lemon and the Cocchi's wine filled the sip, and the swallow began with apricot and gin and finished with anise notes from the absinthe. As the drink warmed up, it became less apricot forward. Overall, the drink reminded me of a citrus version of a Self Starter.
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!