1 oz City of London Gin (Beefeater)
3/4 oz Campari
3/4 oz Dolin Sweet Vermouth (Tempus Fugit's Alessio)
1 oz Pineapple Juice
Shake with ice and strain into a Collins glass with ice.
Two Thursdays ago, I was lured into a recipe from a Punch article about new tropical drinks. That drink was the Endless Summer, Yanni Kohagiaras' "Negroni on Vacation" at San Francisco's Liholiho Yacht Club. Once built, the pineapple juice addition to the Negroni formula offered much of the aroma. Next, the vermouth's grape filled the sip, and the swallow was a combination of the gin and the Campari's bitter blending into the pineapple 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!