Tuesday, April 30, 2013

cisco bay

1 1/2 oz St. George Botanivore Gin
3/4 oz Passion Fruit Syrup
1/2 oz Campari
3/4 oz Lemon Juice
3/4 oz Grapefruit Juice

Shake with ice and strain into a Highball glass filled with ice. Add a straw and garnish with either a cherry or a grapefruit twist.

Two Wednesdays ago, Andrea and I ventured over to Woburn to eat dinner at Sichuan Garden II's bar. For a first drink, I asked bartender Ran Duan for the Cisco Bay for I remember how tasty Ran's passion fruit syrup was in the Antoine's Demise. Ran lamented that the bar was all out of fresh grapefruit to peel for garnish and instead garnished this one with a cherry.
The combination of passion fruit and Campari filled the Cisco Bay's aroma. The passion fruit continued on into the sip where it worked well with the grapefruit, and it lingered into the swallow where it mingled with the gin and complemented the Campari.

1 comment:

Dagreb said...

"The engine's thumping like a disco. We oughta dump her in the bay."