1 1/2 oz Aviation Gin
1 1/2 oz Pineapple Juice
3/4 oz Cocchi Sweet Vermouth
1/2 oz Lime Juice
3/4 oz Simple Syrup
2 dash Angostura Bitters
1 dash Orange Bitters
Shake with ice, strain into a Collins glass, fill with crushed ice, garnish with mint, and add a straw.
Two Mondays ago, I ventured down to State Park to watch the screening of Bartender at Large. Bartender Erick Castro who helped to create the documentary was present, and he offered me one of his creations created with the event sponsor, Aviation Gin, called the Mighty Peking Man. The drink name is a reference to a 1977 monster movie featuring the "King of the Orangutans" (the literal translation from the Mandarin title) that came in the wake of the 1976 remake of King Kong. Once served, the Mighty Peking Man proffered a mint aroma that led into a grape sip tinged by the pineapple and lime notes. Next, pineapple modulated by the vermouth was joined by the gin on the swallow with a lime and clove 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!