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A Spontaneous Libation for your Consideration

Boston Lady

Created and posted by yarm.
1 1⁄2 oz Gin
3⁄4 oz Lemon juice
1⁄2 oz Apricot liqueur
1⁄4 oz Grenadine
1 Egg white
Instructions

Shake once without ice and once with ice, and strain into a cocktail coupe.

History

During quarantine, I ran a few virtual USBG Boston Classic Cocktail Happy Hours. During one of them, the topic of drinks created in or named after Boston came up. When the Boston Cocktail was mentioned, I commented that it was Mr. Boston renaming the Bermudian or Bermuda Rose in 1935 to fit a theme instead of creating a cocktail anew. The flavor profile here was influenced style-wise by the classic Boxcar that I had just made to take the Boston Cocktail in a White Lady direction to craft the Boston Lady.

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From the Knowledge Vault

Craft Cocktail Making: Theory and Structure of Alcohol

Now we get down to the important part of craft cocktail making. In our previous installments, we described the role that acidity, sugar and bitterness play in balancing and harmonizing a cocktail. Each component can work either separately, or in various combinations to produce something worth drinking.

While it is possible to make a cocktail without bitters or acid or sweetness, it is impossible to make a cocktail without alcohol. It is the canvas for every other flavor in a drink. Most craft cocktail creators think about alcohol for its flavor rather than its physiological effects ... and alcohol has many. So consider this your fair warning – there’s going to be more chemistry and genetics from here on out. Don’t worry, it’s all good stuff.

First, we need some definitions. From a chemical standpoint, an “alcohol” is simply a compound with a hydroxyl group (-OH) bonded to a carbon atom. Lots of things that you wouldn’t want to ingest are technically alcohols, including methanol (or wood alcohol, which causes blindness and death), cetyl alcohol (used in shampoo and lotions), and geraniol, which smells like roses, but is probably unpleasant to taste.

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