Wednesday, February 26, 2014

primrose hill

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.

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