Monday, February 15, 2021

belfast bastard

2 oz Tanqueray Gin (Beefeater)
1/2 oz Dolin Dry Vermouth (Noilly Prat)
1/2 oz Campari
1/2 oz Combier Grapefruit Liqueur (St. Elder)
2 dash Regan's Orange Bitters (Scrappy's)

Stir with ice, strain into a cocktail coupe, and garnish with grapefruit oil from a twist.
Two Mondays ago, I ventured back into Gary Regan's The Negroni and became curious about the Belfast Bastard. This recipe crafted by Jack McGarry at the Dead Rabbit in Manhattan was his summery riff on the Lucien Gaudin with grapefruit liqueur in place of the orange one. In the glass, the grapefruit aromas from the twist's oils and the liqueur met the nose along with hints of orange from the Campari. Next, citrus peel notes on the sip led into gin, grapefruit, and bitter orange flavors on the swallow.

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