Friday, September 21, 2012

[henry hall highball]

1 oz Tanqueray 10 Gin
1 oz Lustau Los Arcos Amontillado Sherry
1/2 oz Lime Juice
1/2 oz Cranberry Shrub (*)

Shake with ice and pour into a Highball glass containing 2 oz ginger beer. Twist a lime peel over the top and garnish with Marasca cherries. Add a straw.
(*) While this one was housemade, Tait Farm makes one that is available at The Boston Shaker. And recipes to DiY are on the web.

When our food arrived at Sichuan Garden 2, I asked Ran Duan if he could make me a drink that would go well with the spicy dish I had ordered. To match the food, Ran reached for a housemade cranberry shrub and created an intriguing Buck. For a name, I was going to dub it the Bog Buck, but with a little research, the Henry Hall Highball seemed like a craftier name. Captain Henry Hall of Dennis, MA, is credited with being the first to farm cranberries back in 1816.
The cherry garnish worked well with the lime twist to set up an aroma that matched the tart fruity flavors to follow. The sip was a carbonated lime, and the swallow began with sherry and cranberry notes and ended with ginger and the gin's juniper. Indeed, the shrub's vinegar added a savory element to the drink that complemented the ginger rather well.

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