Went to the fridge and grabbed an unsuspecting lemon. Juiced the bastard and came up with 1.5 ounces fresh squeezed lemon juice. What to do with the juice? Pulled Regan’s “Joy of Mixilogy” and rifled through looking for a recipe calling for .75 ounces of lemon juice. Remember, needing a double.
My eyes caught the Corpse Reviver #1, well that nasty thing wouldn’t due, but #2 sounded good. Wasn’t looking for 1.5 ounces of Triple Sec, too sweet, so I improvised.
I saw Gary Regan’s recent tweet;
“@gazregan: When you make a Béarnaise sauce, do you go looking for Chef Jules Colette’s nineteenth-century recipe?: http://t.co/sdVxpF9T”
this very AM and can’t say I was inspired, because I held the same views, but I do suggest reading his blog posting. He speaks to playing with ratios when using higher proof spirits or sweeter/stronger modifiers, but my tampering is in the same vein. Ted Kilgore of Taste suggests playing with ingredients in classic recipes when working on your own concoctions.
But back to the matter at hand:
1.5 ounces Gin
1.5 ounces Lilet Blanc
1.5 ounces Lemon juice
.75 ounces Mandarine Napoleon
.75 ounces Maraschino Liqueur
3.0 dashes Regan’s Orange Bitters
2.0 dashes Dr. Adam’s Spanish Bitters
Combine in a cocktail tin, fill with ice, shake till frosty. Double strain into a cocktail coupe. Garnish with a swath of lemon peal.
Enjoy, don’t drive, that’s 4.5 ounces of booze mister, just have a second one and take a nap. Throw your keys under the couch before starting the first cocktail, just in case your mood worsens or improves too much.