3/4 oz Campari
3/4 oz St. Germain
3/4 oz Grapefruit Juice
Shake with ice and strain into a small white wine glass and top with 1 oz Louis de Grenelle sparkling rosé wine.
The drink that Andrea asked bartender Sarah Walman for was the Pink Penelope. I was tempted by this one too, for the combination of Campari and St. Germain has worked rather well in drinks like the Cell 34 and Sideways in Reverse. When I tasted her drink, it offered Campari and grapefruit aromas on the nose. Next, sparkling citrus flavors on the sip led into Campari softened by St. Germain on the swallow. The Campari continued on into the finish though as a bitter orange flavor.
For dessert, we were brought a trio of half-sized portions of their "adult milkshakes." From left to right, the Bourbon Cabinet (Bourbon, Luxardo cherry syrup), Senior Mints (Fernet Branca, U-bet Chocolate Syrup), and the Shakedown (Old Monk Rum, cinnamon syrup). While my favorite was the Bourbon Cabinet and Andrea took to the Shakedown the most, I would not say no to the Senior Mints again.
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!