Friday, February 19, 2016

hong kong

1/3 jigger Gin (1 oz Hayman's Navy Dock)
1/3 jigger Dry Vermouth (1 oz Noilly Prat)
1 spoon Lime Juice (1/2 oz)
1 spoon Sugar Syrup (1/2 oz Florida Crystal Syrup)
2 drop Bitters (1 dash Fee's Boston Cocktail Summit Bitters)

Shake with ice and strain into a cocktail glass.
After my shift two Sundays ago, I began the end of my work week with the Hong Kong from Boothby's 1934 World Drinks and How to Mix Them. It was unrelated to a more modern Hong Kong that I wrote about 5 years ago and closer to a Tanglin Club with sugar instead of passion fruit syrup. Once mixed, the Hong Kong gave forth a juniper, lime, gentian, and cinnamon bouquet. Next, lime on the sip preceded gin with dark earthy bitter and spice notes on the swallow.

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