1/2 Booth's Dry Gin (1 1/2 oz Wire Works)
1/4 Dry Sherry (3/4 oz Lustau Dry Oloroso)
1/8 Bols Dry Curaçao (3/8 oz Pierre Ferrand)
1/8 Apricot Syrup (3/8 oz Rothman & Winter Orchard Apricot Liqueur)
Stir with ice and strain into a cocktail glass. I added a lemon twist.
Two Thursdays ago, I was flipping through the Café Royal Cocktail Book and spotted the Dot Cocktail. I had neglected this recipe for I lack and have never made apricot syrup; however, that night, I felt that apricot liqueur would work quite well as a substitute. Once mixed, the lemon oils brightened a candied fruit note on the nose. A slightly sweet grape sip led into a gin and nutty sherry swallow with a lingering orange-apricot finish.
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!