Hello fellow purveyors and lovers of imbibes, libations, and in general life. I am on extended holiday, which i am grateful, but actual very deserving of based on the past few weeks.
In celebration and the fact I have neglecting my posts as of late,I wanted to share a delicious concoction. I will warn you, this one is a departure of specification from my typical modus operandi, but of course delicious none the less.
I call this one "The Sour Puss", bet you can't figure out why 😉. The featured spirit in this cocktail is Monkey 47 Schwartzwald Gin. I have somewhat of a distant connection to this gin, my family originates from the Black Forest area, which coincidentally where the wood for aging this gin comes from. Mulberry wood used in the aging process is a rare wood and previously was traditionally used for these purposes in connection with the finest distillates the Black Forest had to offer. This highly aromatic substance is one the most redolent woods available. The unique colour and aroma it yields during maturation result in a deep golden yellow and an elegant hint of subtle sweetness. Anyway, enough with my genealogy! Now on with drink!
The Sour Puss:
3/4 oz @Monkey47_dry_gin
Monkey 47 Dry Schwartzwald Gin
1/2 oz Cranberry Juice
1/8 oz @lillet
1/2 Persian Lemon freshly squeezed
Take ingredients conduct a vigorous wet shake (get it proper aerated) in your finest tin (I mean you are using the most expensive gin on the planet, right?); then strain and pour into your favorite cocktail glass (I used a antique cocktail glass). Now it is important to use Persian vice Meyer Lemons. The reason behind this is simple: tartness. Meyer Lemons are a lot more tart vice a Persian which is sweeter. If you had to use a Meyer I suggest to sugar rim the glass to offset. I hope you enjoy! Cheers!
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