Serious Eats: Recipes
Time for a Drink: Seventh Heaven
Let's start the weekend right—with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers!
Digging for history is thirsty work; thankfully, as I noted on Wednesday, cocktail historian Ted “Dr. Cocktail” Haigh has a revised version of his book, Vintage Spirits & Forgotten Cocktails, coming out in July—full of recipes that can quench the most esoteric thirst.
Here’s one of my favorites from the original release of Haigh’s book: the Seventh Heaven. The combination of grapefruit juice and maraschino liqueur is more commonly seem in rum drinks such as the Hemingway Daiquiri; with the dryness of gin, and the bright crispness of fresh mint, this combination contributes to a wonderful summer cocktail that has a distinct whiff of the antique about it. If you have a bottle of maraschino lying around from experimenting with Aviations or other cocktails of that ilk, break it out for the Seventh Heaven and take your palate for a walk through the jitterbug era.
Seventh Heaven
Ingredients
1 3/4 ounces gin
1/2 ounce maraschino liqueur
1/4 ounce grapefruit juice*
Sprig of fresh mint
Procedure
Combine ingredients in a cocktail shaker and shake well with ice. Strain into a chilled cocktail glass.
* I like mine a bit tarter than this recipe makes; if you’re the same, bump up the grapefruit juice to a 1/2 ounce or so, and tweak back the liqueur if you still find it too sweet.