1 1/4 oz Bols Genever
3/4 oz Aperol
1/2 oz Elderflower Liqueur (St. Elder)
3/4 oz Lemon Juice
1 Egg White
Shake once without ice and once with ice. Strain into a Collins glass, top with tonic water (~3 oz), and add a straw.
Thursday two weeks ago, I decided to make a drink that I spotted on the Bols Bartending's Traveling Cocktail Book series on Facebook. The recipe was submitted by Matty Clark of the Silver Lining in New York; since it lacked a name, I dubbed it after the bar itself. Once mixed, it offered a floral and herbal aroma. A creamy, carbonated sip shared lemon flavors along with fruit notes from the Aperol and elderflower liqueur. Finally, a bitter herbal swallow from the Genever mixing with the tonic's quinine paired well with St. Elder's floral notes.
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!