1/3 jigger Gin (1 oz Hayman's Navy Dock)
1/3 jigger Dry Vermouth (1 oz Noilly Prat)
1 spoon Lime Juice (1/2 oz)
1 spoon Sugar Syrup (1/2 oz Florida Crystal Syrup)
2 drop Bitters (1 dash Fee's Boston Cocktail Summit Bitters)
Shake with ice and strain into a cocktail glass.
After my shift two Sundays ago, I began the end of my work week with the Hong Kong from Boothby's 1934 World Drinks and How to Mix Them. It was unrelated to a more modern Hong Kong that I wrote about 5 years ago and closer to a Tanglin Club with sugar instead of passion fruit syrup. Once mixed, the Hong Kong gave forth a juniper, lime, gentian, and cinnamon bouquet. Next, lime on the sip preceded gin with dark earthy bitter and spice notes 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!