2 oz Blanco Tequila (Lunazul Reposado)
2 dash Vieux Pontarlier Absinthe (1 bsp Pernod Absinthe)
1/2 oz Lemon Juice
1/2 oz Orange Juice (Cara Cara)
1/2 oz Grenadine
Shake with ice and strain into a cocktail coupe.
Two Mondays ago, I ventured back into the pages of the Death & Co Cocktail Book where I happened upon Phil Ward's tequila Monkey Gland riff called Glandula del Mono. Phil in 2008 split the classic's orange juice with lemon juice to balance the sweetness of the grenadine. Then again, the grenadine level was increased relative to most Monkey Gland recipes to compensate, but it shifted the drink from a softer one smoothed over by orange juice to something more akin to a Sour. Once prepared, the Glandula del Mono presented agave notes with hints of anise to the nose. Next, orange, lemon, and berry flavors filled the sip, and the swallow was mostly about the tequila with anise nose on the 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!