Tuesday, November 14, 2023

oxford comma

2 oz Plymouth Gin (Beefeater)
3/4 oz Dry Vermouth (Noilly Prat)
1/2 oz Green Chartreuse
1 tsp Maraschino (1/6 oz Luxardo)
1 dash Bittermens Celery Shrub (2 dash Bitter Truth Celery Bitters)

Stir with ice, strain into a coupe glass, and garnish with a lemon twist.
Two Tuesdays ago, I spotted a reference to the Oxford Comma cocktail, and I tracked the recipe down to an article on Punch. The Oxford Comma was created by Jeremy Oertel at Dram in Brooklyn circa 2014 when he was inspired by Mayahuel's Loop Tonic and wanted to make a stirred riff on it. The name reminds me of a writing gig where the editors eschewed the Oxford comma separating the final two elements in a list, and I found it rather difficult to give up (but that agitation was mitigated by the fact that they were paying me well for the articles). Once prepared, the Oxford Comma proffered lemon, herbaceous, pine, nutty, and celery aromas to the nose. Next, a semi-sweet sip gave way to gin, herbaceous, and cherry flavors on the swallow with a celery and herbal finish.

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