Friday, April 23, 2010

Gilroy Was Here

Another hectic week!

Darling goddaughter's 18th, celebrated high atop the Potter building, was a smash hit, thanks to Herr Potter elbowing out the kitchen staff and preparing some of his famed Indiana Fried Chicken. I guess it's not news to anyone who actually LIVES with high school seniors that they can eat like a plague of locusts in the Old Testament. As a couple who seem to have forgotten to produce offspring, we can only marvel.

Weather was mostly springy-perfect, if you like your days peppered with itchy eyes and prolonged sneeze-fits. I read somewhere that you need higher mathematics to express the pollen count that has been kicking up allergies we didn't even know we had in this swanky neighborhood near you.

Last spring and summer, I made a lot of Mai Tais and Singapore Slings. They were tropical and seemed like the thing, but this year, I'm a little bored with them. And yet, like the little girl I once was, the one who once loved the cherry life saver the best out of all the candies in the roll, I still crave something on the sweet side in this sweet in-between season. Mind you, nothing icky, but a nuanced application of Cherry Heering can be a pleasant thing.

I experimented a bit with a drink called a Gilroy this week. Don't know the precise history of it, but what it tastes like is a slightly more concentrated, slightly less sweet Singapore Sling. It's served up, in a cocktail glass. Here's where I'm at with the recipe:

The Gilroy

1/2 oz lemon juice (at least--you could go up to 3/4 oz)
1/2 oz good dry vermouth
3/4 oz Cherry Heering (or a little, wee bit less)
3/4 oz gin--I used Plymouth, but you could go a bit heavier with the aromatics in your choice of brand
a couple good dashes of orange bitters

Taste before you shake, for balance. There's a sweet/sour/herbal/bitter thing going on here, and it should all be present.

Shake HARD--you want this one cold--and serve in a chilled cocktail glass, up. I used a quarter of a lemon wheel, perched on the rim of the glass, as a garnish. Could also see, for folks who really like tart, running one of the spent lemons over the rim of the glass but NOT sugaring it.

It's an interesting drink, just the thing for a mild spring evening when the apple blossoms are just beginning to drift down like benign snow. I don't have it quite nailed yet, though, so feel free to play with the proportions. It absolutely doesn't have to be sweeter, but I don't think it should be too bracingly sour.

I read of an older version of this drink, that skips the lemon and orange bitters, and uses kirsch. Might be interesting, but it sounded wintery. Besides, any excuse to use orange bitters is a good thing, I think!

Drink up, and see you at 4 Eastern today on!

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