1/2 Gordon's Dry Gin (1 1/4 oz GrandTen's Wireworks)
1/2 Lillet (1 1/4 oz Cocchi Americano)
2 dash Benedictine (1/2 oz)
2 dash Fleur d'Orange (6 drop Orange Blossom Water)
Stir with ice and strain into a cocktail glass.
Two Tuesdays ago, I searched through the Café Royal Cocktail Book and discovered the Embassy Jubilee created by "Theo" probably in the 1930s. While I have seen a few cocktails that couple gin, dry vermouth, and Benedictine like the Poet's Dream, this one utilized Lillet for the wine component and bolstered its citrus notes with orange blossom water. Once stirred and strained, the drink shared an orange floral aroma with juniper and herbal-minty notes. Citrussy wine on the sip gave way to juniper and herbal on the swallow and minty 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!