1/2 jigger Sloe Gin (1 oz Atxa Patxaran)
1/2 jigger Gin (1 oz Hayman's Navy Dock)
1 spoon Orgeat (1/2 oz)
5 drop Lemon (1/2 oz Juice)
1/2 Egg White (1 Egg White)
Shake once without ice and once with ice, and strain into a cocktail glass. I added a lemon twist.
Two Fridays ago for my post-shift cocktail hour, I reached for Boothby's 1934 World Drinks and How to Mix Them. There, I spotted the Ocean Shore which reminded me of a soda-less Sloe Gin Fizz as well as the Berry Fizz to some extent. In the glass, it offered a lemon and nutty aroma from the twist and the housemade orgeat, respectively. Next, the creamy sip shared berry and lemon flavors, and the swallow offered gin, nutty, berry, and coffee 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!