1/3 Calvados or Apple Brandy (1 oz Laird's Bonded)
1/3 Sweet Vermouth (1 oz Dolin)
1/6 Apricot Brandy (1/2 oz Rothman & Winter)
1/6 Lemon Juice (1/2 oz)
Shake with ice and strain into a cocktail glass.
Wednesday two weeks ago, I turned to the 1930 Savoy Cocktail Book to begin the cocktail hour. The Tulip had a classic structure and flavor combination observed in other drinks like the rum-based Superior, and it seemed like a good start to the evening. Once mixed, it presented a lemon aroma with a vague fruit note from either the vermouth's grape or the liqueur's apricot. On the the palate, the lemon and grape flavors mingled on the sip and led into further fruit notes of apple and apricot on the swallow along with a tart finish.
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!