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The Hippocrene: Signature Centennial Cocktail
To celebrate Poetry magazine’s centennial, we asked our former web producer (and inhouse mixologist) Brian West to develop a special cocktail. The concoction Brian whipped up is an inspired, sparkling libation sure to stimulate one’s poetic fancy.
Behold: The Hippocrene!
- 1 1/4 ounces gin
- 3/4 ounce ginger liqueur (domaine de canton)
- 1/2 ounce fresh grapefruit juice
- 1/4 ounce fresh lemon juice
- 1 tablespoon mint tea (brewed at double strength) and chilled
- 2 ounces dry, sparkling wine
- Fresh basil, for garnish
- Dash or two grapefruit bitters
Single glass preparation:
Combine all ingredients except sparkling wine, basil, and bitters in a mixing glass over ice. Stir and strain into a glass and top with remaining ingredients.
Combine all ingredients except sparkling wine, basil and bitters in an adequately sized serving bowl, along with some large blocks of ice. Chill mixture and let the ice melt before adding remaining ingredients. Add basil directly to the glass, as it is the aroma and not necessarily the flavor that you’re after. Garnish the mixing bowl with citrus slices for color.