1/2 Dry Gin (1 1/2 oz Beefeater Summer)
1/3 Dry Vermouth (1 oz Dolin)
1/6 Maraschino (1/2 oz Maraska)
1 dash Pernod (1 bsp Butterfly Absinthe)
Stir with ice and strain into a cocktail glass.
Two Mondays ago for the cocktail hour, I turned to our 1940 edition of The How and When by Hyman Gale and Gerald F. Marco. There, I spotted the Moonshine Cocktail that I believe first appears in the literature in the Savoy Cocktail Book. The Moonshine recipe came across on paper like an Improved Martini given the extra Maraschino and absinthe notes in the mix (although the Fancy and Improved drinks pre-date the Martini itself by a few years). Once stirred and strained, it offered an anise-scented nose. A light cherry-flavored sip gave way to a more complex swallow that began with gin botanical notes that flowed into the nutty Maraschino and ended with an absinthe finish. Overall, the Moonshine reminded me of the Savoy Cocktail Book's Lawhill with gin instead of whiskey.
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!