1 1/4 oz Bar Hill Gin
3/4 oz Pineapple Juice
1/2 oz Blandy's Alvada Madeira (*)
1/2 oz Lime Juice
1 crack Black Pepper
Shake with ice and strain into a coupe glass. Garnish with an additional crack of black pepper.
(*) A 50:50 mix of Bual and Malmsey grapes.
The drink that I requested at The Frogmore was the Sun City. Bar manager Alex Homans later explained his creation as a tribute to Charleston, SC, playing a major role in the Madeira trade back in the Colonial days. Once prepared, the Sun City gave forth a vegetal herbal aroma that was almost celery like. Next, lime, pineapple, and aged wine on the sip were followed by gin, celery, and pineapple on the swallow. Overtime, black pepper began to enter the drink perhaps from the ingestion of the garnish.
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!