The Petruchio Cocktail
14 Wednesday Dec 2011
And now mes chéris, an entry from B, Editor of Mixology, with his first cocktail post….
“Well, we’ll see it. Come, madam wife, sit by my side and let the world slip; we shall ne’er be younger.”
Near as I can tell, there are two cocktails called “The Petruchio Cocktail”. One is by Robert Hess, who was an early Microsoft employee and is now better known as a cocktail expert. The other version is by Jamie Boudreau, who is (for my money) the best cocktail guy out there. Interestingly, both individuals reside in Seattle, and both named the drink after a character in Shakespeare’s The Taming of the Shrew.
The alcoholic theme of both cocktails is Aperol. And Aperol is a fairly bitter Italian liqueur from the town of Padua. And in Shakespeare’s play, Petruchio is from Padua. Ergo, the cocktail is named after noble Petruchio.
To appear more literary that I really am, I quoted a line from The Taming of the Shrew at the top of this post. Since KDB and I are newly married and great lovers of cocktails, it seems appropriate.
Of the two versions, I made Jaime Boudreau’s version. Hess’ version involves scotch, which rarely makes a good cocktail in my opinion. But Boudreau’s version, like most of his cocktails, comes out wonderfully.
I used Hendrick’s gin, Aperol of course, fresh lemon juice, and Regan’s orange bitters. Instead of simple syrup, I almost always use honey syrup which tastes better and has a notable advantage: it doesn’t spoil. Archeologists have discovered honey in the Egyptian pyramids and found it ready to eat after thousands of years. I guess this is because it’s loaded with preservatives. But hey– they’re natural preservatives made by little bees.
1 oz Hendrick’s gin
1 oz Aperol
½ oz lemon juice
dash of honey syrup
2 dashes Regan’s orange bitters
1 egg white
Place all ingredients in a tin (preferably a cocktail shaker) and stir a lot. Add ice, cover and shake until your arms hurt and your wife makes fun of you. Strain into a cocktail glass. Garnish with a lime wheel.
Link to Mr. Boudreau’s original recipe: