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“This drink is a variant of a Texas Special,” says bartender John Gersten. “The Texas Special features Cointreau, and we thought that the orange flavors of Cointreau come close to the orange flavors in the Yvette. We thought that the lighter flavor of gin and white grapefruit would enhance and not over power the subtle flavors of the Crème Yvette. The choice of gin helped to decide on the name, as both Bluecoat and Crème Yvette are Philadelphia-based companies.”
1 oz. dry gin (Gersten uses Bluecoat)
3/4 oz. white grapefruit juice
1/2 oz. Crème Yvette
1/4 oz. dry vermouth (Gersten uses Noilly Prat)
1/4 oz. Cognac (Gersten uses Pierre Ferrand Ambre)
Ice cubes
Tools: shaker, strainer
Glass: cocktail
Garnish: fresh berry
Shake all ingredients in shaker for 15 seconds. Strain into chilled glass and garnish.
John Gersten, Drink, Boston
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For more on Crème Yvette, check out “Yes, Yes Yvette” in the September/October 2009 issue.
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