Thursday, November 8, 2018


2 twists Grapefruit Peel
2 oz Tanqueray 10 Gin (regular Tanqueray)
1/2 oz Galliano L'Autentico
1 tsp Simple Syrup
1 dash Angostura Bitters

Squeeze grapefruit twists over the mixing glass and drop in. Add the rest of the ingredients, stir with ice, and strain into a cocktail coupe.
Two Thursdays ago, I ventured into the Death & Co. Cocktail Book for a glossed over gem. The one that caught my eye was the Mainland, Thomas Waugh's 2009 riff on the Alaska from the Savoy Cocktail Book that called for the spice-driven Galliano instead of the herbal Yellow Chartreuse. The recipe called for expressed grapefruit peels in the mix, and I am not sure if that technique when stirred falls under the same category of Regal when the peels are included in the shaker tin. However, adding oil to the mixing glass is a technique I have frequently seen Maks Pazuniak utilize a few times such as in the Growing Old and Dying Happy is a Hope, Not an Inevitability. Once prepared, the Mainland greeted the senses with a grapefruit, vanilla, and star anise nose. Next, a richness on the sip became juniper, vanilla, star anise, grapefruit, and clove on the swallow.

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