Recently, as sometimes happens (don’t be jealous!), a bottle showed up in the mail. This time, it was Boodles gin (thanks Boodles!) and I couldn’t have been happier. I’d had Boodles here and there, but not at home (well, unless I’m remembering poorly and it was long long ago, and I’m not that old, really). Boodles is a very proper British gin – a variety of spirit I’m quiet fond of – made from British wheat, with a number of botanicals and herbs (though, a bit unlike a fair share of modern gins, no citrus). As you might expect, it’s dandy in Martinis and the more traditional gin drinks.
But hey, if you’ve read this blog before (and if you haven’t, where have you been, friend), you know I tend on occasion to want to push the envelope so to speak, see if I can create a drink that isn’t necessarily along the lines you might think, or which uses ingredients that at first glance make one say, “what?” An Elusive Memory, a Boodles-based cocktail I made up recently, sorta falls into that category. But darn, the end result is so dreamy. It’s just that Meletti anisette (the finest anisette, in my opinion) doesn’t necessarily seem like it’d go with Boodles at first, and especially Lillet (another key ingredient). Then I brought the new-ish Whiskey Barrel Aged Peychaud’s bitters in, and . . . not an expected “umm,” but a welcome “ah-ha!” It took a big of finagling, but trust me, folks, this is a tasty, layered, mixture that plays nice.
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add everything. Stir well.
2. Strain into a cocktail shaker. Try to remember the time before you’d tasted this fine drink.
A Note: If you can’t find the Whiskey Barrel Aged Peychaud’s, you can use the normal variety. It won’t be quite as elusive, but close.