1 1/2 oz Beefeater 24 Gin (Bluecoat)
1/4 oz Green Chartreuse
3/4 oz Pineapple Syrup
1 oz Lime Juice
3 leaf Mint
Shake with ice and strain into a Collins glass with 1 oz soda water. Top with ice and garnish with a mint sprig.
After the Cooper's Ranch Punch, I turned to the recipe sheet from the Bartender's Breakfast at this year's Tales of the Cocktail. I was quickly drawn to the Gilbert's Melodeon crafted at the White Chapel bar soon to open in San Francisco. For a name, they paid tribute to an old San Francisco theater or "variety hall" that opened circa the 1850s. Once prepared, it shared a mint aroma. Next, a carbonated lime sip was bolstered by pineapple and green herbal notes. Most of the herbal elements came through on the swallow though with gin and Green Chartreuse at the beginning and mint on the finish.
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!