Monday, July 16, 2012

flowers for murphy

1 1/2 oz London Dry Gin (Beefeater)
3/4 oz Simple Syrup
3/8 oz Lime Juice
3/8 oz Grapefruit Juice
1/4 oz Green Chartreuse

Shake with ice and strain into a Champagne flute. Top with ~1 oz sparkling wine (Gruet Brut) and garnish with a mint leaf.

Two Tuesdays ago, I decided to make a drink that was served along with the Red Rot Cocktail for a Roaring Twenties event at the Boston Athenaeum back in 2007. The recipe, Flowers for Murphy, was created by Tom Schlesinger-Guidelli who was working at Eastern Standard at the time.
The Flowers for Murphy offered a watermelon-like note along with the mint aroma. The carbonated sip had citrus and white wine flavors, and the swallow was rather herbal with gin notes and a Green Chartreuse finish.

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