Dayne showed us this one when we were visiting them in Seattle a couple of weeks ago (pictures and cocktail recipes and food porn coming soon, I promise!), and it’s a really good one. We’ll be having this at home for cocktail hour tonight — something to focus on for the end of a long work day.

This one comes from the highlyi talented Misty Kalkofen of Drink in Boston, where she is bartender and Mistress of Ice, and Lauren Clark of Drink Boston, both of whom are also members of LUPEC, Ladies United for the Preservation of Endangered Cocktails (“Dismantling the patriarchy one drink at a time!” … yeah you rite!).

I’m not sure where Dayne got this particular description he forwarded to me when I asked him for the recipe, but I will reproduce it verbatim, because it’s too much fun to simply boil down to a list of ingredients.

The Red Rot Cocktail,
which Rather Resembles the Noxious Liquid Medicine
for Moldy Red Leather-bound Books but Nonetheless
Pleases the Palate.
(Created by Misty Kalkofen of Drink and Lauren Clark of drinkboston.com)

To one jigger of London dry gin, add
add one half-ounce each of
St. Germain Elderflower Liqueur,
Cherry Heering and
fresh lemon juice, and
two goodly dashes of Peychaud’s Bitters.

Shake vigorously with ice and turn into a Champagne saucer.

Loverly. And it doesn’t look nearly as noxious as the vile green allergy medicine I had to take when I was a kid.