Cocktail Recipe: The Old City

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Cocktail Recipe: The Old City

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Recipe Type: Cocktail
Author: Tea
Prep time: 3 mins
Total time: 3 mins
Serves: 1
Plums everywhere!
Ingredients

• 2 oz Catoctin Creek Gin
• 1/2 oz Averell Damson Gin Liqueur
• 1/2 oz Thatcher’s Elderflower Liqueur
• 1/2 Tb honey
• 1/4 oz Tenneyson Absinthe
• 1 umeboshi

Instructions

1. Add the gin, both liqueurs, the honey and the umeboshi to a pitcher or glass with ice.
2. Stir it well, until most of the honey is dissolved
3. Coat one chilled cocktail glass with Tenneyson
4. Strain cocktail into glass
5. Add umeboshi (it should now be coated in honey)
6. Add bitters
7. dash Fee Bros Plum Bitters

Google Recipe View Microformatting by Easy Recipe
1.2.4

Notes:
-Catoctin Creek is a small batch gin and not available everywhere. If you can’t get it, I’d recommend using Berkshire Mountain Distillers’ Ethereal Gin, which is also not the easiest to get. After that, maybe look for Martin Miller’s, Death’s Door, Comb 9, or New Amsterdam, or ask at your liquor store for something a littler sweeter and more floral than a typical London Dry.
-Averell Damson Gin Liqueur is a gin liqueur made with damson plums. If you can’t find this, substitute a sloe gin. I like The Bitter Truth’s sloe gin, or Plymouth.
-Thatcher’s Elderflower liqueur is just that. If you can’t find it, try St. Germain, but use half the St. Germain.
-Honey comes from bees. You should be able to find that.
-Tenneyson is a lovely white absinthe that is now as anise-y as some absinthes. It has some nice juniper and pepper to it. I would recommend finding another white absinthe (not green absinthe!) or leaving this out.
-Umeboshi are dried pickled ume fruits, which are like a cross between an apricot and a plum. You can get these at an East Asian food market. If you can’t find these, use a pickled or brandied cherry, as our dried apricots are nothing like this.
-Fee Bros’ Plum Bitters is not too difficult to find, but may be a challenge. I recommend using another fruit bitters in its place- Fee Bros’ Rhubarb tends to be more ubiquitous than the plum.

I have another cocktail recipe, the rose-flavored Montague up on Nommable as well.

Mirrored from Nommable!.