2/3 Gin (1 1/2 oz Bluecoat)
1/3 Sweet Vermouth (1 1/2 oz (Dolin)
1 dash Crème de Cacao (1/4 oz Tempus Fugit)
Stir with ice and strain into a cocktail glass.
Two Wednesdays ago, I spied the Maxim from Boothby's 1934 World Drinks & How to Mix Them that I viewed as a Chocolate Martinez. Therefore, instead of a two parts gin to one part sweet vermouth, I made this one equal parts like I prefer my Martinezes. Once prepared, the Maxim gave forth juniper, chocolate, and vanilla aromas. The vermouth's grape filled the sip, and the swallow presented juniper, citrus, and complementary chocolate flavors.
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!