1 1/2 oz Encanto Pisco
1/2 oz Lillet Blanc
1/2 oz Rothman & Winter Apricot Liqueur
1/2 oz Lime Juice
12 drop St. George Absinthe
Shake with ice and strain into a cocktail glass. Garnish with an orange twist.
Another drink that I did for Yacht Rock Sundays two weekends ago revolved around one of my favorite classic apricot liqueur recipes, the Culross. Instead of rum, I switched the spirit to pisco to take it in a more floral and tropical direction. I had previously tinkered with the Culross for a Bols Genever event at the Franklin Southie with the Zeeland. There, one of the botanicals in Bols Genever is wormwood and it added a lot to the complexity of the drink; to mimic that, I added a very light touch of absinthe for some herbal complexity. For a name, I ended up pairing the recipe with the Mr. Mister song Broken Wings due to all of the high notes in the mix.
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!