3/4 oz Privateer Gin
3/4 oz Cynar
3/4 oz Simple Syrup
3/4 oz Lemon Juice
2 dash Apricot Liqueur (~1/8 oz)
Shake with ice and strain into a Collins glass, fill with ice, top with 2 oz soda water, and garnish with a cherry and lemon peel flag.
Two Thursdays ago, I played musical chairs with the other bartenders at work and finally had a night off when the Baldwin & Sons Trading Co. upstairs at Sichuan Garden II was open. For a drink, I asked for the Contrarian Collins as the combination of Cynar, apricot, and lemon worked rather well in the One One Thousand. Once prepared, the Contrarian Collins shared a lemon aroma with darker notes from either the cherry garnish or the Cynar. Next, a carbonated lemon and caramel sip also contained vague fruit notes, and the swallow gave forth gin and bitter apricot flavors.
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!