Monday, May 11, 2020

boothonia

4/10 Booth's Gin (1 1/4 oz Beefeater)
1/10 Amer Picon (1/4 oz Torani Amer)
1/10 Sweet Passion Fruit Juice (1/4 oz Passion Fruit Syrup)
4/10 French Vermouth (1 1/4 oz Miro Dry)
1 tsp Lemon Juice (1/4 oz)

Shake (stir) with ice, strain into a cocktail glass, and garnish with a small onion (no garnish).
Two Mondays ago, I ventured into the 1937 Café Royal Cocktail Book and spotted the Boothonia that reminded me in structure of the When the British Came to Spain from three nights ago. Here, the sweeteners were Picon and passion fruit, and that was a combination used with great success by Trader Vic in his Philippine Punch. The Boothonia was created by UK Bartenders Guild member Harry Katner, and its passion fruit-bitter liqueur combination reminded me of the Novara that came up in conversation earlier that night. Once prepared, the Boothonia welcomed the nose with a lemon, floral, and tropical bouquet. Next, a crisp, caramel, and orange sip was chased by a gin, apricot-peachy, and bitter swallow. I was remiss in garnishing with a cocktail onion, and I was left curious to know how a touch of salt from its brine would have modulated this combination.

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