The Well-Told Cocktail
Amy Stewart, author of The Drunken Botanist: The Plants That Create the World's Best Drinks (Algonquin Books), is also the co-owner of Eureka Books in Eureka, Calif. Thus she is uniquely qualified to create a cocktail for booksellers, to be purely enjoyed or taken as needed. She says:
"After three years of grueling research in bars and distilleries, it occurs to me that bartenders could learn a thing or two from booksellers. While the book business--and the book itself--has been in a process of continuous change for over 400 years, booksellers keep getting it right. We show up in the morning and put great books in the hands of readers. No matter what else happens, that's our job, right?
"Bartenders, on the other hand, have lost their way recently, taking classic, well-made ingredients and transforming them into a mess of a thing called the Modern Cocktail. The Modern Cocktail might have a dozen or more handcrafted, artisanal, obscure ingredients. It might call for such additives as freshly pressed celery water, dandelion-cardamom simple syrup, a rinse of absinthe, a mist of rose essence, a few drops of housemade birchbark bitters and the frothy whites of a freshly laid egg from a young Ameraucana hen who has been named after a member of the Algonquin Round Table.
"We know better. A well-told story stands on its own. So for you, I have the simplest cocktail imaginable, a mixture of a delightful French aperitif wine called Lillet and a modern French gin, also made from grapes and flavored with the blossoms of grapevines. Two fantastic spirits that are only better together. Like books in the hands of booksellers. Cheers!"
The Well-Told
Tale
3 oz. Lillet blanc
1 oz. G'vine Floraison gin
Lemon peel for garnish
Shake and pour into a short glass with ice. Add more gin if you feel like it. Drop in a lemon peel. Drink.
For more on botany and booze, check out this NPR segment.



