Thirsty Thursday #2: The Maiden’s Blush Cocktail
The Recipe: Maiden’s Blush
Why We Love It
This cocktail, as with almost all of Lesley’s, has a deep history and a very interesting story dating back to the 1800s. The combination of sweet & tart raspberries with a good gin, a touch of lemon, and a bit of absinthe for aromatics makes for a unique, seasonal, and a-little-too-drinkable of a cocktail that will please everyone from a classic cocktail newbie to a seasoned pro.
The Drink Master: Lesley Jacobs Solmonson, Food/Drink Journalist-Author, 12 Bottle Bar
Lesley is a cocktail expert and the author of Gin: A Global History, which takes an in-depth look at how important this spirit has been in the evolution of our history. Along with her husband, David, she writes the 12 Bottle Bar, a fantastic cocktail blog tailored at making classic cocktails accessible to the home mixologists. Their theory, which we love, is that with (only) 12 staple bottles of booze, you can make a plethora of different classic cocktail variations. So, put the Blue Curacao down, pick up a bottle of good gin, and make yourself a real cocktail.
The Tip: Make Simple Syrup the No-Cook Simple Way
This recipe (and many other cocktails) calls for simple syrup, which is typically equal parts of sugar and water boiled together until the sugar dissolves. But, you don’t always have the time to cook the simple syrup and allow it to cool before cocktail time rolls around. Here’s an easy, no-cook way to make simple syrup:
In a jar or cocktail shaker, combine equal parts superfine sugar and water and shake until the sugar dissolves.
In an airtight container, this will stay good for up to a week (maybe longer) in your fridge. Now, you can have happy hour every night of the week.
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