1 oz Absinthe Ordinaire
1 oz Lime Juice
1/2 oz Orgeat
3 oz House Ginger Beer
Quickly shake to mix. Pour into a Collins glass with ice. Top with 3 dash Angostura Bitters and garnish with mint sprigs and a lime wedge.
A few Wednesdays ago, we paid a visit to the Baldwin Room at Sichuan Garden II in Woburn for dinner. Behind the stick that night were Vannaluck Hongthong and Charles Coykendall, and for a first drink, I asked Van for the Absinthe Buck. The combination of ingredients reminded me of Drink's Dead Man's Mule with different ratios and minus the allspice dram. Once prepared, the Buck proffered mint and other herbal aromas. A lightly carbonated lime sip gave way to an absinthe swallow complemented by ginger and orgeat flavors. Indeed, the medley of other flavors made the absinthe less anise forward than expected.
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!