Thursday, April 6, 2017

brown palace hotel

2/3 London Dry Gin (2 oz Beefeater)
1/3 Dry Vermouth (1 oz La Quintinye)
2 dash Maraschino (1/4 oz Luxardo)
2 dash Herbsaint (1 bsp)
2 dash Orange Bitters (Regan's)

Stir with ice, strain into a cocktail glass, and garnish with an olive (omit).
After my bar shift two Thursdays ago, I reached for my edition of Ted Saucier's Bottoms Up and stumbled upon the Brown Palace Hotel that was delivered to the author by that Denver hotel. Overall, it reminded me of an Improved Martini or perhaps a Silver Cocktail with Herbsaint. Once prepared, the Brown Palace Hotel donated an anise and pine bouquet that led into a lightly cherry flavored sip. Next, the swallow rounded things off with juniper and other gin botanicals and Maraschino's nutty cherry notes with an anise-tinged finish.

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