Sunday, March 27, 2016

moon cocktail

2 oz Plymouth Gin (Martin Miller Westbourne)
3/4 oz Lustau Amontillado Sherry
1/4 oz Honey Syrup
1 tsp Massenez Crème de Peche (1/4 oz)

Stir with ice, strain into a cocktail coupe, and garnish with lemon oil.
A few Saturdays ago, I turned to the Death & Co. Cocktail Book for the evening's post-work nightcap. There, I spied the Moon Cocktail created by Thomas Waugh in 2008; the combination of nutty sherry and peach was alluring for it has worked well in drinks ranging from the Trident to the Old England. Once built, the Moon Cocktail presented a lemon aroma with a hint of oxidized fruit. Next, honey and grape on the sip gave way to gin, nutty, and peach elements on the swallow.

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