Friday, October 28, 2011


1 1/2 oz Plymouth Gin (Knockabout)
1 oz Grapefruit Juice
1/2 oz Punt e Mes
1/2 oz Lillet Blanc (Cocchi Americano)

Shake with ice and strain into a coupe glass. Garnish with a pinch of Kosher salt.

Last week, my copy of the PDT Cocktail Book arrived, and on Saturday night it was time to give one of the recipes a whirl. As I flipped through the book and read out a few recipes, Andrea selected the Edgewood by Atlanta bartender Greg Best. When Greg created this recipe in 2006, he had been bartending for 5 years and realized that he was only standing at the proverbial edge of the woods in terms of the craft. However, a mere 3 years later, Playboy Magazine named him one of the top 10 mixologists in the country.
The Edgewood proffered grapefruit and Cocchi Americano aromas to the nose, and similarly the sip was grapefruit and citrus-wine flavored. The beginning of the swallow showcased the Punt e Mes which was modified by the grapefruit and softened by the bitter-diminishing salt; finally, the gin botanical notes appeared at the end of the swallow.

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