2 oz Plymouth Gin (Martin Miller Westbourne)
3/4 oz Lustau Amontillado Sherry
1/4 oz Honey Syrup
1 tsp Massenez Crème de Peche (1/4 oz)
Stir with ice, strain into a cocktail coupe, and garnish with lemon oil.
A few Saturdays ago, I turned to the Death & Co. Cocktail Book for the evening's post-work nightcap. There, I spied the Moon Cocktail created by Thomas Waugh in 2008; the combination of nutty sherry and peach was alluring for it has worked well in drinks ranging from the Trident to the Old England. Once built, the Moon Cocktail presented a lemon aroma with a hint of oxidized fruit. Next, honey and grape on the sip gave way to gin, nutty, and peach elements 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!