Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Edit History

FrogPrincesse

FrogPrincesse


formatting issues

The Foxtail (Thomas Kunick via Gaz Regan) with Tanqueray London dry gin (substituted for Oxley gin), Benedictine, white grapefruit juice (Oro Blanco).

 

24562375829_ed96dca6ac_b.jpg

 

 

A very simple three components/equal parts number. Benedictine is indeed very nice with grapefruit.

I think the cocktail would be better with slightly more gin and less Benedictine because the balance was a tad off - the flavors were herbal and sometimes bordering on the side of medicinal. Or maybe Oxley gin works better with these ratios, it's entirely possible. Apparently it's also juniper-forward but has more citrus than Tanqueray.

 

 

 

FrogPrincesse

FrogPrincesse


formatting issues

The Foxtail (Thomas Kunick via Gaz Regan) with Tanqueray London dry gin (substituted for Oxley gin), Benedictine, white grapefruit juice (Oro Blanco).

 

24562375829_ed96dca6ac_b.jpg

 

 

 

A very simple three components/equal parts number. Benedictine is indeed very nice with grapefruit.

I think the cocktail would be better with slightly more gin and less Benedictine because the balance was a tad off - the flavors were herbal and sometimes bordering on the side of medicinal. Or maybe Oxley gin works better with these ratios, it's entirely possible. Apparently it's also juniper-forward but has more citrus than Tanqueray.

 

 

 

FrogPrincesse

FrogPrincesse

  • Recently Browsing   0 members

    No registered users viewing this page.

×