1 oz Domaine de Canton Ginger Liqueur
1/2 oz Bonal Gentiane Quinquina
Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.
After Beaker & Flask, Andrea was getting tired, so I dropped her off at the Ace Hotel where we were staying. When we passed by Clyde Commons which is below the Ace, I finally spotted some open seats, so I stopped in after returning from the room. The drink that caught my eye was the Nasturtium, and I asked bartender Jordan for this aperitif-like drink. I have a fondness for nasturtiums both in an aesthetic and culinary way. Besides using them in salads and as garnishes, I have also harnessed their peppery spice notes into cocktail bitters. Therefore, I was eager to see Clyde Common's homage to this flowering plant.
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at 
Posts
2 comments:
Perhaps a reference (in name mostly) to the aperitif-y Chrysanthemum (of Savoy fame).
It definitely crossed my mind with the vermouth-forward recipe when I first saw the name and the ingredient list, but it veered away by ingredient and taste after that. The drink's flavor profile reminding me of the botanical ended up taking over.
Post a Comment