Jim Meehan comes through, as usual. This cocktail is not only a gorgeous vibrant color, but it’s refreshing and delicious on an absurdly hot day. There’s a perfect balance between the floral gin, fruity sloe gin, tart grapefruit, and a touch of an herbal nose from the absinthe. This was a wonderful find.
- 1.5oz gin (Junipero)
- 1oz grapefruit juice
- 0.75oz sloe gin
- Absinthe rinse
Green Deacon, Jim Meehan, PDT app
Despite the heat outside, I decided to step away from the lime and rum to try this selection from the PDT app. The Cloister is originally from a 1971 cocktail book, but you wouldn’t know it from the flavor. The sweetness and citrus are definitely reminiscent of my beloved daiquiri, but more refined. The gin came through, but softly, and the lemon and simple syrup boosted the natural tart sweetness of the grapefruit. I think the yellow Chartreuse just pulled all the components together perfectly. What a lovely surprise on a Monday night!
- 1.5oz dry gin (Aviation)
- 0.5oz Yellow Chartreuse
- 0.5oz grapefruit juice
- 0.25oz lemon juice
- 0.25oz simple syrup
Cloister, Thomas Mario, Playboy’s Host & Bar Book (1971), via PDT app
You rarely see whiskey and gin combined in cocktails: the strong flavors require skill to achieve balance and coax the two spirits into playing well together. I found a great example of that skill in the 2015 Food & Wine Cocktails book. Today’s drink is the Sharpie Mustache from Chris Elford, currently of No Anchor in Seattle. Equal parts rye, dry gin, Bonal Gentiane-Quina, and Amaro Meletti (I subbed in Amaro Lucano) come together with a sweet start, a strong flood over the palate, and an herbal and slightly bitter finish. If you’re feeling adventurous and not afraid of ABV, I’d give this a try. At a minimum, enjoy Chris’s story (inset).
Sharpie Mustache, Chris Elford via Food & Wine Cocktails 2015
Sometimes I think re-starting is harder than starting from the first. But at least I have a drink to help me out tonight. The Self Starter was originally published in the Savoy Cocktail Book, but I discovered it with the help of Paul Clarke’s The Cocktail Chronicles. This is a very gin-forward drink, but I personally find that the apricot liqueur and absinthe do a great job of taking it beyond plain-Jane martini territory and into something more interesting. If you’re the gin-curious type, I’d definitely give this a try.
Self Starter, Savoy Cocktail Book via The Cocktail Chronicles