Friday, May 7, 2010

the good humor

1 1/2 oz Aperol
1/2 oz Cream
1 Egg Yolk

Shake once without ice and once with. Strain into a coupe glass and garnish with grated nutmeg.

After attending a wedding on Sunday, we stopped into Green Street for two reasons (besides needing a drink). One was the old standard -- Derric Crothers was bartending, and two was that the Aquapocalypse was upon us but Cambridge was safe since they had their own separate reservoir and water system. For a nightcap, I chose an oddball drink on the menu that I had always wanted to try, the Good Humor, but had procrastinated on in favor of more standard drinks. The Good Humor was created LeNell Smothers' partner when they were living in Brooklyn. She and Ben were also raising chickens and they needed to find a use for all of the leftover fresh egg yolks going to go to waste after mixing up egg white-containing drinks like Whiskey Sours and Ramos Gin Fizzes. Ben's genius was to make an eggnog-like flip using Aperol as the base spirit. His recipe was the same as the one Green Street now uses except his measure for the Aperol was 2 ounces.
True to the name, the drink tasted like a Good Humor ice cream truck confection, namely the Creamsicle. The nose was filled with orange aromas from the Aperol and spice from the nutmeg, and similarly, the sip was a rich and creamy sweet orange flavor with some spice notes from the nutmeg and other botanicals in the Aperol. The swallow did contain some lingering bitter notes from the Aperol liqueur; however, these were cleansed by the sweetness of the subsequent sip. Overall, the Good Humor made for a delightful dessert cocktail.

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