2 oz Maurin Red Vermouth
3/4 oz Lime Juice
3/4 oz Simple Syrup
Shake with ice and strain into a Collins glass containing 2 oz soda water. Fill with crushed ice and garnish with a mint sprig and a lime wedge and cherry flag.
Two Mondays ago, Andrea and I made the pilgrimage north to Woburn to have dinner at the Baldwin Bar at Sichuan Garden II. For a starter, I asked bartender Vannaluck Hongthong for the Dame En Rouge since it seemed like the perfect aperitif. Van described how this was Ran Duan's creation using the rather flavorful sweet vermouth from Maurin, and the name seemed to be a tribute to a 1935 Barbara Stanwyck film. Once prepared, the garnishes delivered pleasing mint and lime notes to the nose. Next, a carbonated grape and lime sip akin to the Fig Leaf Cocktail led into a rather herbal swallow from the vermouth's botanicals.
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!