1 oz Plymouth Gin (St. George Botanivore)
1/2 oz Lemon Juice
1/2 oz Simple Syrup
1/4 oz Campari
Shake with ice, strain into a flute glass with 2 1/2 oz champagne (Willm Blanc de Blancs), and garnish with grapefruit oil from a twist.
Two Tuesdays ago, I ventured into the pages of Gaz Regan's The Negroni for the evening's libation. There, I spotted Phil Ward's marriage of a French 75 with a Negroni that he created at Mayahuel called the Bitter French. Once prepared, it gave forth a grapefruit aroma that led into a carbonated lemon and white wine sip. Next, the gin mingled with bitter orange and more wine notes on the swallow; overall, the Campari donated some bitter complexity to the classic sparkler as well as a delightful pink hue. However, it was not as extreme as the curious Campari-based Posta Aerea. Indeed, Phil in the Death & Co. Book described his 2008 recipe as, "In my opinion, this French 75 variation is the best beginner Campari drink in history."
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!