The Bluff
Recipe:
- 30ml Old Tom gin (preferably Scofflaw)
- 30ml apple brandy (preferably Laird's Bonded)
- 10ml Salers gentian liqueur
- 7.5ml falernum
Stir everything over ice until sufficiently chilled. Strain into a prechilled cocktail glass. Garnish with a lemon zest.
An exciting drink that appeals to me directly as a stirred drink with slightly spicy-sweet notes, and that I would have ordered directly in any bar because of the unique combination of spirits and liqueurs.
It can be found with very different ratios, with Difford's Guide clearly sweeter at 20/20/10/10. Here it is listed according to the PUNCH recipe, drier and putting the apple more into the focus. As a Falernum fan, I'm leaning towards 30/25/10/10 after testing around a bit.
It offers a nice combination of herbs and spices, but very subtle and rather integrated in crisp freshness of juniper and apple, but not too aggressive due to the Old Tom.
Source: Danny Shapiro, Scofflaw, Chicago, USA
