Sunday, October 9, 2016

clark street

3/4 Gin (1 1/2 oz Beefeater)
dash Dry Vermouth (1 oz Noilly Prat)
dash Cointreau (1/4 oz)
dash Picon Bitters (1/4 oz Amer Picon)

Stir with ice and strain into a cocktail glass.

Two Sundays ago, I ventured into Pioneers of Mixing at Elite Bars: 1903-1933 and ended up in their gin section. There, I spotted the Clark Street that appeared like a cross between the Montmarte and the Joy Division as an orange-driven gin Brooklyn variation. Indeed, the book also contains a similar apricot-Picon recipe called the Montana that I had made earlier in the year.
The Clark Street proffered a bright orange and pine aroma to the nose. Next, a clean citrussy sip gave way to a gin swallow with a dark orange finish consisting of caramel and bitter notes.

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