2 oz Lunazul Reposado Tequila
3/4 oz Salers Gentian Liqueur
1/4 oz Benedictine
1/2 oz Pineapple Juice
Shake with ice and strain into a Single Old Fashioned glass.
A few Tuesdays ago after work, I walked over to Bronwyn in Union Square, Somerville, for a cocktail. There, I asked bartender William Weston for the Maximo Blue as the combination of tequila and gentian liqueur worked rather well in the Copper Canyon. Will explained that the name Maximo Blue stemmed from the tequila's Blue Webber agave used in fermentation. Once prepared, the cocktail presented an agave aroma. While the pineapple dominated the sip, the swallow offered a more complex combination of tequila, earthy gentian, and herbal 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!