1 oz Beefeater Gin
1/2 oz Campari
1/2 oz Cocchi Americano
1/2 oz Pineapple Syrup
1/2 oz Lime Juice
1 pinch Sea Salt
Dissolve the salt in the lime juice and pineapple syrup. Add the rest of the ingredients and ice, shake, and strain into a coupe glass.
Two Tuesdays ago, I ventured over to JM Curley's and found a seat in front of bartenders Katie Soule and Laura Ganci. For a drink, I asked Katie for the Bittersweet Aloha; Katie described how it was bar manager Tracy Latimer's contribution to Negroni Week this past spring. Once prepared, it gave forth juniper and bitter orange aromas to the nose. Lime and other citrus notes on the sip led into gin flavors and the pineapple tempering Campari bitterness on the swallow. Indeed, the name reminded me of another island-themed drink, the Hawaii Cocktail with its gin and pineapple, but the Bittersweet Aloha also had elements of the Jasmine mixed in.
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!