london calling

1 1/2 oz Tanqueray Bloomsbury Gin
1/2 oz Aperol
1/2 oz Grapefruit Juice

Shake with ice and strain into a flute glass. Top with 2-3 oz sparkling wine and twist a grapefruit peel over the top.

Two Tuesdays ago, I attended Tanqueray's launch party at the Sinclair for their limited edition Bloomsbury Gin. I already had a sneak peak at the gin during mid-June's Tanqueray Green Room events. There, I had the opportunity to select a recipe from Angus Winchester's cocktail book collection and one of the gins in the Tanqueray arsenal, so I chose the new Bloomsbury and Jamie Boudreau's Petruchio. The Bloomsbury recipe was created by Charles Waugh Tanqueray, the second generation of distillers back in the 1880s. It kept true to the London Dry style and bolstered Tanqueray's four botanicals, namely juniper, angelica root, coriander seed, and licorice powder, with two additional ones -- cassia and winter savory. Bloomsbury itself refers to the first Tanqueray distillery in the 1830s.
The drink that I tried this day was created by and prepared for me by Sinclair's Dale Murphy called the London Calling. In the flute, it shared grapefruit, orange, and pine aromas. A carbonated sip offered crisp grapefruit and wine notes, and the swallow presented gin, rhubarb, and floral flavors.

bull fight

1 1/2 oz El Jimador Tequila Reposado
3/4 oz Drambuie
3/4 oz Housemade Falernum
1/2 oz Lime Juice

Shake with ice and strain into a Highball glass filled with fresh ice. Top with ginger beer, garnish with a lime wedge, and add a straw.
For a second beverage at the Sinclair, I was drawn to the Bull Fight for it reminded me of some of the Bucks crafted at Bergamot as well as the Taylor Rain on the Russell House Tavern menu. Therefore, I asked bartender Bryn Tattan to make me one. Once in the glass, the Bull Fight's lime garnish donated a fresh lime oil aroma. A carbonated, honey, and lime sip led into a tequila swallow and a clove and ginger finish.

crimson daiquiri

1 1/2 oz Santa Teresa Claro Rum
3/4 oz Crème Yvette
3/4 oz Cocchi Americano
1/4+ oz Lime Juice

Shake with ice and strain into a coupe glass.
Two Fridays ago after work, I ventured over to the Sinclair for drinks with Drambuie Tara. For a first libation, I asked bartender Bryn Tattan for the Crimson Daiquiri, their Daiquiri Time Out tribute to their Harvard neighborhood. The inclusion of Crème Yvette made me think of some of the drinks that Scott Holliday of Rendezvous has created and I was eager to see how the bartenders at the Sinclair were using this liqueur. Once mixed, the Crimson Daiquiri began with a floral and berry aroma from the Yvettte. A citrus, berry, and white wine sip led into the rum on the swallow and a bitter floral finish

drink one up

1 1/2 oz Reposado Tequila
1 oz Drambuie
3/4 oz Punt e Mes
1/2 oz Grapefruit Juice
1/4 oz Lime Juice

Shake with ice and strain into a cocktail glass.

Two Thursdays ago, I attended the DrinkOne charity event at the Sinclair to benefit the victims of the Boston Marathon bombing. For a first drink, I selected the Drink One Up which was the Sinclair's regular menu to raise money for the past month or so. Bartender Bryn Tattan mentioned that bar manager Dave Werthman crafted the recipe and she suggested that I contact him after the event. Via email, Dave described how he picked which event sponsors and ingredients to use, "I am a big fan of all the Fratelli Branca products... [and] Drambuie has been doing great things throughout the city for a while now. Honestly, I am friends with the reps from both companies, and know how well each product mixes with Tequila Reposado. Grapefruit is my go to citrus and all the flavors play off each other perfectly, without masking any of their individual characteristics."
The Drink One Up greeted the nose with a honey and agave aroma. A citrus, honey, and malt sip led into a swallow that began with tequila followed by Punt e Mes' bitter flavors and ended with a honey finish. Overall, the Drink One Up had a elegance to its balance that had me returning for a second taste later in the evening.