Liza Weisstuch for the Boston Globe
By now, scarves and plush sweaters should be part of our daily lives. Same goes with smoky Scotch and piping hot toddies. But the temperature fluctuations that are prolonging putting our flip-flips into storage are having an equally disorienting effect on our drinking tendencies. What should be a transitional moment has come to define the whole season, and it calls for a drink that’s as mellow as it is hardy and refined as it is playful. It calls for a cocktail like the Maiden Fair, a fitting and welcomed holdover from the summer menu at Catalyst in Cambridge.
Virtually a jazzed-up rendition of the classic French 75 (gin-lemon-sugar-bubbles), this one employs grenadine to heighten the tartness and apricot liqueur for an earthy, full-bodied sweetness. Vibrant enough for the sunshine yet grounded in complexity, its flavors make sense even when the weather doesn’t.
THE MAIDEN FAIR
Makes 1 drink
1 ounce Beefeater Gin (or any London dry-style gin)
½ ounce fresh lemon juice
½ ounce grenadine
½ ounce Giffard Apricot (or any apricot liqueur)
Sparkling rosé, to top
1. In a cocktail shaker, pour gin, lemon juice, grenadine, and apricot liqueur over ice. Shake
vigorously for 10 seconds.
2. Strain into a flute.
3. Top with sparkling rosé.
Adapted from Catalyst
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