You may remember Josey Packard from a bartender feature I published last September.
According to my latest information, she has scored a bartending gig in the Boston area.
It’s a new place called, “Drink“.
If you stop by and she’s behind the bar, please say “hi!” from me and convey my regards.
3 Glasses Gin. (1 oz Beefeater’s Gin)
3 Glasses Absinthe. (1 oz Marteau Verte Classique)
Add, if required, a very little sugar. (1 tsp. Depaz Cane Syrup)
Shake (stir, please) well and serve.
In stark contrast to the Gangadine Cocktail, this is not a girly Absinthe cocktail!
In fact, if there was ever a cocktail that could use a good long time “cooking” on the ice, this is it.
I do have to wonder if the same brilliant, and evil, mixological mind which was behind the Choker Cocktail was also behind the Gasp-er.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.