LUPEC Boston (invented for Chartreuse party)
5 sour cherries
1 oz yellow Chartreuse
1/4 oz fresh grapefruit juice
1 dash Angostura bitters
Sparkling wine
Muddle the sour cherries in a mixing glass. Add the Chartreuse, grapefruit juice and bitters. Shake with ice and strain into a champagne flute. Top with sparkling wine.
Tags: chartreuse, grapefruit, LUPEC Boston, sour cherry
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"Lauren Clark takes readers on a supremely sudsy tour of New England ales, lagers, pilsners, and porters. This is the New England the Puritans warned everybody about, but few have chronicled."
– Wayne Curtis, And a Bottle of Rum: A History of the New World in 10 Cocktails
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Ben Sandrof (winner of the 2008 St. Germain mixology contest)
2 oz Beefeater gin
1/2 oz fresh lime juice
1/2 oz fresh lemon juice
1/2 oz simple syrup
1 oz St. Germain
3 drops orange blossom water
1 1/2 oz heavy cream
1 fresh raw egg white
1 oz soda water
Method: Shake all ingredients for 10-12 minutes and pour into a collins glass. Top with soda water. Garnish with orange oil.