1 3/4 oz Aviation Gin
1/2 oz Dry Vermouth (Dolin)
1/4 Maraschino Liqueur (Luxardo)
1 barspoon Fernet Branca
Stir with ice and strain into a cocktail glass.
Two Saturdays ago, I was looking through Imbibe Magazine's online supplement to the March/April 2014 issue, and I spotted the Primrose Hill created by Erik Carlson of Bastille in Seattle. Erik named the recipe after a stylish London neighborhood, and the idea of a Martini variation seemed rather appealing. Once mixed, the Primrose Hill offered a light minty and menthol aroma. A soft wine sip gave way to juniper, nutty, and cherry notes on the swallow along with a lingering menthol finish. Overall, the balance reminded me of a dry offspring of a Martinez and a Hanky Panky.
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!