3/4 jigger Brandy (1 3/4 oz Foret VSOP)
1 spoon Pineapple Syrup (1/4 oz)
1 spoon Curaçao (1/4 oz Senior)
2 dash Maraschino (1/4 oz Luxardo)
1 dash Lemon Juice (1/2 oz)
2 drop Bitters (1 dash Angostura)
Shake with ice and strain into a cocktail glass. I added a lemon twist.
Two Thursdays ago, I reached for Boothby's 1934 World Drinks and How to Mix Them and found the Sun. I was intrigued for the recipe appeared like either an East India House with lemon juice or perhaps a Brandy Crusta with pineapple syrup (but without the sugar rim). Once mixed, the Sun shared a lemon oil and brandy aroma with hints of fruitiness on the nose. Next, a crisp lemon and orange sip fell aside to brandy, nutty Maraschino, and bitters' spice on the swallow.
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!