Post Prohibition

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Rebecca’s Tax Day post got the Baltimore kitchen excited about mixology once again (not that it takes a great deal of cheerleading, mind you), and the internet has been kicking up all kinds of delicious sounding cocktails worth a try. (Check out Post Prohibition for more.) Plus, now that the temperature has risen to a degree suitable for evening porch-sitting, it seems like an especially good time to shelve my neat bourbon habit and break out the shakers.

The Franklin Mortgage and Investment Co. in Philly is a lovely establishment in which to enjoy a drink, and this post outlining the basics for their Ghost Hardware caught my eye in particular. Extra credit: it contained Aperol, a liqueur I had been reading about but had yet to sample, alongside one of my favorite gins.

In addition to the above, plus cucumber slices, lemon juice, salt, and bitters, the recipe calls for a 1/2 oz of demerara syrup (2:1 simple syrup made using demerara sugar). For me, this pushed things a bit too far into the sweet and syrupy; dialing that back a bit would result in a drink more to my taste, I suspect. However, though I am no fan of bitter Campari, I’ve discovered that the orange-y tang of Aperol and I get along just fine.

Gather your ingredients and chill your glassware.
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5 thoughts on “Post Prohibition

    Rebecca said:
    April 16, 2011 at 8:05 pm

    The Post-Prohibition posts remind me of a new cocktail for you, mixing St. Germain with grapefruit juice and topping with champagne (or Prosecco). Sounds strange, but tastes lovely and fresh. Don’t remember the name, though.
    Or this one, with St. Germain, champagne AND Aperol, the Bois de Rose, http://www.barnonedrinks.com/drinks/b/bois-de-rose-14328.html

      Molly responded:
      April 18, 2011 at 6:17 pm

      Oooh, very cool. Champagne cocktails at home always overwhelm me a bit, I must admit, since unless you have 20 people over for drinks regularly, it seems like a lot of expiring effervescence for just a small batch. Even those cute little bottles seem like they contain enough splashes to garnish quite a few cocktails.

        Rebecca said:
        April 18, 2011 at 9:03 pm

        True, I tend to think champagne cocktails are a waste of good champagne. I think you could probably try this one with seltzer.

    Josh said:
    April 18, 2011 at 4:50 pm

    Molly, thanks for the shout. I’m glad you’ve found this recipe to be enjoyable. It was one of the highlights of my birthday trip up to Philly. I love your blog. I’ll be back for more.

      Molly responded:
      April 18, 2011 at 6:15 pm

      Thanks so much for stopping by our virtual kitchen, Josh! I’m looking forward to reading and learning more via your site.

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