1 1/2 oz Bombay Sapphire Gin
3/4 oz Passion Fruit Syrup
1/2 oz Campari
1/2 oz Lemon Juice
1/4 oz Yuzu Juice
1 Egg White
Shake once without ice and once with ice. Strain into a cocktail coupe and garnish the egg white froth with a spritz of St. Elizabeth Allspice Dram.
Two Sundays ago, Bombay Gin and GQ magazine threw a cocktail party at the Hawthorne celebrating Ran Duan of the Baldwin Room at Sichuan Garden II being named Bombay Sapphire's "Most Imaginative Bartender." While Ran and his mixing cohorts did not make his winning recipe, there were three offerings that night. One of my favorites was the Forbidden Fruit that paired Campari and passion fruit syrup which always work rather well together. Indeed, the drink was perhaps an egg white-Sour variation of his Cisco Bay that also utilized that combination. Instead of grapefruit juice and an ice-filled Collins glass in the Cisco Bay, the Forbidden Fruit brought in yuzu juice and a cocktail coupe with egg white now in the mix. Also, allspice dram as a garnish here added a great spice aroma to this drink. The egg white worked to soften the flavors, but the great combination of Campari and passion fruit sang out with complementary yuzu notes bolstering the tropical and citrus elements.
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!