1 1/2 oz Bols Genever
3/4 oz Del Maguey Mezcal Vida
3/4 oz Belle de Brillet Pear Liqueur
3/4 oz Lemon Juice
1/4 oz Honey-Ginger Syrup
Shake with ice, strain into a cocktail glass, and garnish with a dehydrated pear on a pick and a mist of more mezcal.
For Prohibition repeal night, I joined a Bols Genever-sponsored bar crawl through Boston that honored Jerry Thomas. The first stop was Mooo where bartender Greg Neises complemented the malty juniper liquor with smoke from mezcal and fruit from pear liqueur in his Smokey the Pear. In the glass, the drink shared smoke, malt, and pear notes that led into lemon, honey, and more malt on the sip. Next, the swallow gave forth agave, pear, smoke, and spice flavors to round out the drink. Indeed, the Genever worked rather well with the pear as it did with other fruit notes like rhubarb and peach in the Old New York Cocktail and the Under Lock & Key, respectively.
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.
boston cocktail books!
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore)!
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore)!