petruchio cocktail

1 part Gin (1 oz Tanqueray Bloomsbury)
1 part Aperol (1 oz)
1/2 part Lemon Juice (1/2 oz)
1 dash Simple Syrup (1/4 oz)
2 dash Orange Bitters (Angostura Orange)
1 Egg White

Shake once without ice and once with ice. Strain into a cocktail glass.

Two weeks ago, I attended a few sessions of Tanqueray's Green Room. For the Bartender Voodoo session that brand ambassador emeritus Angus Winchester hosted, we were allowed to peruse his drink bookshelf that was transported to the event in Boston (along with various cocktail nicknacks and vintage bottles of Tanqueray from his collection). The goal was to find a gin recipe that you have never heard of, remake it as close to the recipe as possible, and tweak if necessary. One of the books that excited me was The Pacific Northwest's Gentleman's Companion from Canon in Seattle since the book is between printings and currently unavailable. Jamie Boudreau explained on the SmallScreenNetwork that he created this recipe back in 2007 just as Aperol was making its way back into the American market, and he honored the spirit by naming the drink Petruchio after a character in Shakespeare's Taming of the Shrew. Why? Because the play was set in Padua, Italy, which is where Aperol is produced.
For a gin, I opted for Tanqueray's newest limited production gin Bloomsbury that is replacing Malacca. The Bloomsbury recipe was created by Charles Waugh Tanqueray, the original distiller's son, back in the 1880s. It was a London Dry style created with Tanqueray's standard four botanicals, namely juniper, angelica root, coriander seed, and licorice powder, along with two additional ones -- cassia and winter savory; moreover, they dubbed this recipe after the first Tanqueray distillery in the 1830s.