Well, I have to admit that there are times when the upcoming cocktails do not exactly inspire. I think I stared at those 3 Alexander Cocktails for about a week before I could bring myself to make them.
Really, it was just peer pressure that caused me to go back and finish the cocktails I had skipped. That and drying out a bit after the trip to England, have caused the delay in progress.
I got some cream on the way home tonight, so I'll take care of Bud tomorrow. Ugh.Brunelle Cocktail
1/4 Absinthe (1/2 oz Verte de Fougerolles Absinthe)
1/2 Tablespoonful of Sugar (1 teaspoon caster sugar)
3/4 Lemon Juice (Juice 1/2 lemon)
(1 oz Boodles Gin)Shake well and strain into cocktail glass.
The best part about having contributors, is, I feel like I can riff a bit on the cocktails.
I took jmfangio's "Absinthe Sour" idea to heart, and simplified things. But, cocktails made with just Absinthe haven't done much for me. Too rich. When I was thinking about it at lunch, I thought I would dilute it with vodka. But, then, after waiting an half an hour for a N Judah train to even show up and take me home, a mild gin like Boodles seemed like a much better way to reward myself. After it took an hour and a half to get home, my thoughts were, "Screw vodka and screw MUNI I'm having GIN."
First I was quite pleased with myself, thinking it an original idea. Then, it seemed a bit familiar. Couple sips later, I remembered Le Demon Verte from "The Art of the Bar".
OK, Le Demon Verte uses lime juice as sour and falernum as sweetener. Still, I have unthinkingly come pretty close to taking the long way around to rediscovering its DNA.
Tasty, though. I do believe I'll have another.