golden eel

1 1/2 oz Beefeater Gin
3/4 oz Carpano Antica (1 oz Cocchi Sweet Vermouth)
1/2 oz Jeppson's Malört

Build in an ice-filled old fashioned glass, stir, and garnish with an orange twist.Two Sundays ago, I had an idea for a Malört cocktail, but instead of making it then, I uncovered in my research the 2009 article with recipes in The Chicago Reader that I had made drinks from before. The novel one that I selected this time was the Golden Eel crafted by Paul McGee at the Whistler; he described how he created it for bar regulars "Howard" and "Biff", and "now every time they come in, that's pretty much all they drink." With the Negroni and Bijou having a similar format, I was curious to try the Golden Eel (that name reminded me of the Nude Eel which has some overlap in flavors). In the glass, the Golden Eel donated an orange, herbal, and cherry nose. Next, grape and cherry notes mingled on the sip, and the swallow showcased gin and bitter red fruit flavors.