Tuesday, August 8, 2017

rose thorn

1 1/2 oz Hendrick's Gin
3/4 oz Combier Liqueur de Rose
1/2 oz Lemon Juice
1/4 oz Grenadine

Shake with ice, strain into a rocks glass, fill with crushed ice, garnish with mint sprigs, and add straws.
Two Wednesdays ago, I ventured to Downtown Crossing and began my evening at Yvonne's. At their library bar, I found a seat in front of bartender Tom Hardy and requested the Rose Thorn from the menu. Tom described how this recipe was created by bartender Bruno Prado. In the glass, the Rose Thorn offered up a mint bouquet to the nose that led into a fruity sip from the lemon and pomegranate notes. Next, the swallow gave forth gin and rose flavors with the latter coming across in the similar way as violet can in drinks.

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