1/2 jigger Gin (1 1/2 oz Beefeater)
1 spoon Sweet Vermouth (1/2 oz Cocchi)
1 spoon Cointreau (1/4 oz)
1 spoon Maraschino (1/4 oz Luxardo)
1 spoon Sweet & Sour (1/2 oz either lemon or lime juice)
Shake with ice and strain into a cocktail glass.
After Spoke, I decided to make a nightcap and reached for Boothby's World Drinks And How To Mix Them. There, I spotted the Lord Suffolk and was drawn into the Gin Crusta-like feel. I first made the drink using lime juice and returned to it a few days later and made it with lemon. With lime, the drink donated a gin, lime, and fruity aroma. Grape, lime, and orange notes filled the sip and gave way to gin swallow with a tart Maraschino finish. With the lemon, the nose was more gin- and Maraschino-driven. A lemon sip was joined by fruity flavors from the Cointreau and sweet vermouth; next, the swallow shared lemony gin and Maraschino notes. With the lime, the Lord Suffolk was a Pegu Club meeting an Aviation, while with the lemon, the drink was a softer and less floral Aviation.
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!