The Lewis & Martin Cocktail

Okay, I have a confession to make — the only reason I posted the Income Tax Cocktail yesterday was because of its name, not because it’s one we particularly like. (We’re much bigger fans of the Brooklyn than the Bronx.) In fact, during cocktail hour at the house, we didn’t even drink one. “I’m not too excited about that one,” Wes said. “The whole gin-and-juice thing is not appealing to me at all.” So we drank something else.

This is what we drank — a surprising combination of ingredients, a gorgeous, peach-like color and an amazing flavor. (Crème de banane? You’ve gotta be kidding me!) Unsurprisingly, it’s a Dr. Cocktail creation, culled from Gary Regan’s The Joy of Mixology (always head to one’s cocktail library or to CocktailDB when you’re looking to try something you’ve never tried before; you’ll do well more often than not).

The Lewis & Martin Cocktail

2 ounces Bourbon.
1 ounce Lillet blanc.
3/4 ounce crème de banane.
2 dashes Peychaud’s Bitters.
Lemon twist.

Combine with ice in a cocktail shaker or mixing glass; stir for no less than 30 seconds. Strain into a chilled cocktail glass. Twist the lemon peel to express the oil onto the surface of the drink; garnish with the peel.

It’s really, really good. Ah, that amazing alchemy of mixology strikes again. There was a bit of controversy in the book with regards to this drink’s preparation — Gary advocates that this drink should be stirred, as it’s made entirely with clear liquors. Doc shakes his, saying something about being a savage and shaking everything. Wes chimed in that he prefers his drinks shaken as well, as they’re colder that way. I decided that this one might benefit by being a few degress warmer, to let the complex flavors develop, plus it had no juice in it, only clear liquors, and I love the silky texture brought about by stirring, so I stirred. That’s my recommendation.