1 1/2 oz Gin (Beefeater)
1/2 oz Pedro Ximénez Sherry (Lustau)
1/2 oz Simple Syrup
3/4 oz Lemon Juice
1 Egg White
Shake once without ice and once with ice. Strain into a Fizz glass containing 2 oz soda water, garnish with a lemon peel, and add a straw.
Two Saturdays ago, we started the evening with a Silver Fizz that I had spotted in Imbibe Magazine called the Lankershim Fizz. The drink was concocted by Marcos Tello and Aidan Demarest at the Bow & Truss in Los Angeles. Lankershim was the earlier name for North Hollywood from the late 19th century until 1927. The Fizz offered up a lemon aroma with hints of gin on the nose. Next, a creamy, carbonated sip contained lemon and grape flavors, and the swallow was all about the raisiny sherry and the gin's botanicals.
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!