1 oz Suze Gentian Liqueur (Salers)
1 oz Dolin Blanc Vermouth
1 oz Lime Juice
3/4 oz Simple Syrup
Shake with ice and strain into a Collins glass with 3 oz soda water. Fill with ice, add a straw, and garnish with a grapefruit twist.
Saturday two weeks ago, I reached for my copy of The Essential New York Times Book of Cocktails to make a drink that I had spotted earlier in the week called the Vatican City. The recipe was created by Mikki Kristola of the Varnish in Los Angeles and appeared like a riff on Michael McIlroy's Rome with a View. Once prepared, it gave forth a grapefruit oil aroma. Carbonated lime and wine notes on the sip led into earthy gentian and other herbal notes.
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!