by Corin Hirsch
Any serious cocktail lover might order one in a low voice — such is the stigma that can accompany the Cosmopolitan. Somehow this simple blend of Absolut Citron, fresh or Roses lime juice, cranberry and a splash of Cointreau became, in the late 1990s, the cocktail equivalent of a Carly Rae Jepsen song.
But the bartenders that bastardized the Cosmo into sticky, sweet ubiquity are long ago and far away from from the bar at L'Amante in Burlington, where classics rule in both food and drink. With a chef who's a bona fide wine expert and a staff that know their Grillo from their Garganega, this is certainly a place to indulge a love of vino. The cocktail list, by contrast, is short and simple.
Ask bartender Ian DeLorme about wine and he will joyously pour you something new to try. Yet he also keeps classic drinks up his sleeve, including a tart, fresh-juice Cosmopolitan he first blended at his mother's request for a not-too-sweet version.
This summer, DeLorme has been making a Cosmo using floral Hendricks gin, shaking up a generous pour of the stuff with fresh lime and lemon juices, splashes of Cointreau and cranberry juice, and floating St. Germain on top. The resulting drink has tiny bits of ice and hints of roses, a pool of citrusy herbaceousness that you want to dive into and emerge, buzzed, on the opposite rim.
Ian's Gin Cosmo
Fill a cocktail shaker with ice, then add the first five ingredients:
4 ounces Hendricks gin
Juice from half a fresh-squeezed lemon
Juice from half a fresh-squeezed lime
1 ounce Cointreau
Splash of cranberry juice
A very light splash of St. Germain
"Shake hard," DeLorme advises, then strain into a martini glass. Float some St. Germain on top, garnish with a wedge of lime, and serve.